Sorry, but I don't have a recipe. I used a local vendor for my spices and cure. Frisco Spices in Omaha. I absolutely love the pepper sticks mix. I cut the usual 25 pound mix in half for this batch. 12 pounds of 93% GB. It was on sale today. I always go a little less than what's required, just for a little extra spice. 2 tbls 1st grind black pepper in addition to the mix. 2 tsp red pepper flakes, too. (I cooked up what was left in the stuffer. Pretty dang good!) 1 pound high temp cheddar cheese. You may have seen from my other post, this is the first time for using cheese. Got the first part done today. I like to mix thoroughly and then stuff on the same day. Put all of it in the fridge til tomorrow morning. I had some casings from about 9-10 months ago that I had in a ziploc bag. Should have thrown them away!!! Kept splitting. Also!!!!!! my 5 pound stuffer broke. the teflon gear cracked. It still worked, slowly, but I'll be seeing if I can get a replacement pretty quick. I'll be smoking tomorrow. Based off some help here, I think I'll start around 100-120 and then go up 10 about every hour. It's a little longer than what I've done in the past, and not as hot. Got my smokin' thingy from Todd. Ready to go tomorrow! Talk to you tomorrow. All the mixins. Extra cracked black pepper and cheese, too. All mixed and ready to stuff. It was just me today. No kids to help, so I screwed it to my deck. Stuffed and put to bed. I'll start smoking these tomorrow. Stay tuned.