Just doing 10 pounds, 80% beef & 20% pork, using LEM seasoning package. Did one with just LEM mix the other I added high temp cheddar and powder dextrose. Some chuck from Costco. I had some ground pork from recent. Cut up ready for the Lem #12 grinder Ground and in the fridge for the night. Drying for 3 hours with a fan In the smoker for and hour & a half at 100 degrees to dry a little more then bumped to 135 for 3 hours. Almost ready to bump to 145. Will post more As it goes. Alright, sorry for the wait. Started smoking at about 3 PM didn't get done till 4 AM Tuesday. Just cut them open today to see how they look and taste. I will say I am fairly impressed with the LEM seasoning. The SS tastes darn good very close to stuff I have bought before. With flash With out flash, this looks much closer to their true color. Great texture, taste, color, and perfect amount of smoke. Will be doing this again.