I'll start with the ingredients of another recipe found here and tweaked a bit: 3 # 85-15 ground round 2/3 C water 1/2+ t #1 cure 2 t kosher salt 1 T whole mustard seed 1/2 t black pepper 1 t white pepper 1 t red pepper flakes 1 T dark brown sugar 1 T soy sauce 1/2 smoked paprika 1/2 t onion powder 1 t garlic powder 1/2 chipotle powder 1 1/2 C coarse shredded sharp cheddar cheese Mix everything except cheese and let sit for 15 min's to let dry ingredients dissolve. Pour mix over meat, mix well, and refrigerate for 4 hrs. I then mixed in the cheese and stuffed the casings. Back into the frig overnight to rest. 1 hour before I took them out to sit at room temp before smoking. Smoked with hickory chips at 150 degrees for two hours then raised temp gradually every hour until 190 degrees. Pulled sausages at 152 IT then into cold water bath for 1/2 hour, dried, the on to the wire rack on the front porch for a day. It's cold in MI so temps weren't a problem. Pic's to follow.