Tanya and I mixeed up a pound of ground pork and 4lbs of ground beef with LEMs summer sausage kit and LEMs 1/2pound Hi-temp Swiss. We ended up with 6 chubs of SS. Stuffed into 1-1/2 casings Into the fridge over night to cure In the morning, into the smoker with Hickory and Oak Whiskey Barrel chips for about 10 hours. and hung to cool and bloom on the high tech hiking stick and bicycle sausage rack! Looks like a great smoke!!