Yep, freezer went belly up so have been cranking out some snack sticks and sausages to save the pork cushion I had stashed for future use. I ran 5 pounds of cushion through the coarse plate, added my Cure and spices for the overnight rest and stuffed into 28/32 MM hog casings. One hour at 150, no smoke, to help dry the casings. Bumped temp to 180 and added a nice load of apple sawdust mixed with some shredded apple wood. The bag claims they are apple 'chips' but they appear more shredded to me than 'chipped'. Regardless, they take off nicely in the Smokin' It #3 at lower temps. Gave them 5 hours of smoke and they became quite firm to the touch. Pulled them at 140 IT and allowed to bloom about 6 hours before putting them in the fridge. After taking the cut 'money shot' I had to sample some as the smell was fantastic and the color beckoned. Very tasty stuff and I'd imagine another day or two of bloom will just enhance the flavor and texture. Definitely a make again version.....Willie 5 pounds of pork, coarsely ground here but do whatever suits you 1 tablespoon of salt. I used less than normal as I'm supposed to be watching that & used pickling salt with no additives 1 teaspoon of Cure #1 1 tablespoon of cracked black pepper 1 teaspoon of sugar 10 fat cloves of garlic ground through the coarse plate with the pork. I thought 2 per pound was about right, might add more next time just because 1 tablespoon of ground marjoram 2 tablespoons of Hungarian paprika 1 well rounded teaspoon of coriander 1 cup of NFDM, my usual for binding and juice retention 1 cup of Merlot to add all dry seasonings to, making a nice slurry Mixed all well and allowed to rest overnight in the fridge and then proceeded with stuffing and smoking.