I've been an avid spectator of these forums for a while but this is the first time posting anything. Anyways I'm new to smoking meat about a year ago. Haven't really smoked much except for some venison sticks until I came onto these forums and smoked a couple of meat loafs and some fatties. Anyways I have to use up some paid time off next week before I lose it and I'm going to spend the time in a tree stand bow hunting for some more meat to smoke, and making some sausage . Anyways I purchased the Rytek Kutas 3rd edition book for some info on how to make sausage. I'll mostly be going by that. I'm just looking for some tips any of you have come accross that might help me out. I'll be purchasing an LEM 5# capacity verticle stuffer to use. I also need to use up a bunch of beef roasts and a few pork roasts that I still have in the freezer from a cow & pig that we purchased so I'll be trying to use that meat up. I'm not particular on which sausage that I want to make...mostly want some brat/polish type sausage, maybe breakfast, and some summer sausage. Hopefully this all gives you guys an idea as to what I'm going to be attemting and you'll have some good advice. I'll work on the q-view so I can share the end product with all of you. Thanks in advance.