I got my new grinder/ stuffer last week and wanted to test it out. I had some pork butts in the freezer so I thawed those out and got some chuck roasts. I did about 50/50 pork to beef and used LEM snack stick seasoning and cure packet for 5 lbs of meat. I still have the 5 lbs of hot sticks to stuff and smoke, but the original snack sticks turned out great. Very crudely hung in the smoker. I will have to get some hooks, but it worked. As you can see it took a few tries to get the casing thing down, but I got it. I smoked for 1 hour at 150 degrees to dry them out, then added a handful of cherry chips for an hour at 150 degrees, added another handful of cherry for another hour at 150 degrees, then raised to about 175 for another hour and I hit 165 IT. Pretty short session, but results were great!