Here is a link to the recipe, etc. that I am using. http://www.smokingmeatforums.com/forum/thread/102536/summer-sausage-questions-please-help I thought I would post a pic of the product, cased and ready for some chill time in the fridge. They will hang in the smoker on Monday. Can't wait. a pic after a couple of hours in the MES. using the charcoal trick for the first time. seemed to keep me smoking pretty good at 130.