After the GOSM was modded into a sausage making machine, we smoked some Vension Summer...20 lbs to be exact. The Smoker performed like a champ! Here's the details...sorry no Q-view of the prep...a beer in one hand and the stuffer handle in the other, no hands left to take pictures. 16 lbs. venison trim 4 lbs. pork trim LEM Summer Sausage Seasoning/Cure Stuffed into 1 lb. Collagen Casings Sat overnight in the fridge. Dried at 130 deg. for one hour. Smoked with a heavy hickory smudge for 4 hours at 130 deg. Raised temp to 160 deg. until internal of 152 deg. was obtained. Q-view of the sausage in the smoker... The sausage came out perfect...great color, and good flavor. Next time we will be experimenting with some more pepper, garlic, and mustard to take it up a notch. The LEM seasonings aren't bland, just 'generic' and we'd like our sausage to be unique. For our experiment, we are going to do 20 lbs in 1 lb sticks again, and make 4 sticks of each kind. We will be using a simple base seasoning/cure kit again and enhancing each of the 5 batches with different additional seasonings. At the end of the day, whichever one or one's we like best will be our future sausage recipes.