Gotta get busy for some snacks for the BBQ Mix ready for the pepperoni/cheese. You dont need a CIA or rocket science cert to do this, its not that complicated. Just make sure you use the right cure and amount, keep your area clean. Pepperoni mix in 80/20 GB. Who says ya gotta use pork all the time? Some ECA Cheese Ready for stuffing. Clean area. 20mm smoked collagen casings. PID running 130 thru 170. Not going with much smoke as the pepperoni has smoked paprika in it.