Have had 10 lbs 85/15 beef spiced and curing since Wednsday. Half will be a typical summer sausage, and the other half will attempt to have a pepperoni flavor, with some fennel and anise added. Placed 2 1000w hotplates in the smoker. Will use those as opposed to propane, can keep a more even, lower temperature. Plan on throwing them in the smoker first thing Sunday morning, Will post pics.