I made 15 lbs of deer meat summer sausage - I used 11 lbs of venison and 4 lbs of boston butt. I used the HI-Mountain summer sausage seasoning & cure. I added 1 1/2 lbs small cubes of medium cheddar cheese, a 12 oz cup of chopped jalapenos, and 5 Tbs of crushed red pepper. After the meat was cured for 15 hrs, I added the cheese,Jalapeno,and crushed pepper. Mixed it all well and stuffed in casing. Using a propane smoker I cooked the first hour @ 120 deg with no smoke, then the next hour @ 140 with smoke, another hour @ 160 w/ smoke, then @ 200 until the internal temp of the sausage reahed 156. As soon as the internal temp reached 156, the sausage gets an ice water bath for about 5 min. Removed from bath and place in fridg. next day cut and vacuum sealed for the freezer. It came out wonderful.