http://www.smokingmeatforums.com/t/125263/how-to-upload-a-photo-q-view-to-your-post
Just made these in my Newly Built Smoke House
Mixture is 50/50 pork to beef , mixed and cured for 15 hrs then smoked about 3 hrs at 165-180 . I used Backwoods brand pepperoni seasoning with high temp cheese .... Killer ComboNice sticks, what meat mixture ya use ?