I mixed up some deer and wild hog summer sausage. I first took 27 lbs of deer and mixed it 8lbs of wild hog. Then I split that in 1/2 and used 1lb of high temp cheddar cheese and 3/4 cup hot jalapenos. The other 1/2 I split again to make some plain summer sausage and the other 1/2 of that I mixed in a 1/2lb high temp pepper jack cheese. I stuffed it all into the cases and let it sit for 24 hours before putting it on the smoker. I smoked it with a combination of hickory and wild plum wood for 4 1/2 hours between 175 and 200 degrees. It has been a big hit at work.