So after spending too much time in this forum, I'd like to get into sausage making. I have a few days off next week and want to run down the list of requirements to make sure I've covered everything. I already have the following: Smoker - ECB and Brinkman All-in-One propane Wood - hickory chunks Thermometers - Maverick remote and Polder dual-probe Stuffer - Gander Mountain 15 Lb vertical on it's way Grinder - my buddy has a nice one I can use Vacuum Sealer - FoodSaver 2440(?) with plenty o'bags Instructions - Rytek's 4th edition and this forum I'm putting together a Butcher/Packer order and have the following in my cart so far: 32/25 mm natural hog casings (basic italian/other sausage) 22/24 mm natural sheep casings (breakfast sausage/snack sticks) 1 LB Morton Tender Quick Should I get some regular cure too? I have a cabinet full of spices and would prefer to mix my own rather than buy pre-mixed. Anything else I'm missing? Thanks!