Well, the last 5 # batch lasted less than a week. I was requested by the SO to make them a little smaller and less spicy soooo I did for this batch, and for this batch only IMO. I had 21 MM casings in the fridge so no biggie. The mixing was done and in the fridge overnight. Put into the smoker for 1 hour with the door open to dry off & I must say that was new for me to do and worked out well. Shut the door and let it ride at 150 overnight until 6 AM where they temp'ed at 125. I bumped the smoker to 175 and took them off 3 hours later when they hit 145. I know many go to 150+ but they were really starting to shrivel and looked so thin compared to the 30 MM casings (which I really liked, BTW). The main difference is I added no crushed red peppers and left out the ground chipotles. For a 5 lb batch: 3 lbs lean beef (93-7) 2 lb ground pork 1 tsp cure #1 2.5 Tbs non iodized salt. I used pure salt (canning salt) 2 oz dark brown sugar 1 Tbs cayenne or more to taste 2 Tbs white pepper 2 Tbs dextrose 1 Tbs granulated garlic 2 Tbs ground mustard 2 Tbs onion powder 1 Tbs ground coriander 1 Tbs chipotle powder 1 Tbs crushed red pepper 1 cup of NFDM as a binder 1 cup buttermilk (mix all dry into) 21 mm collagen casing (30 MM is very good also) Mix all together, allow to rest overnight (best). Smoked at 150 overnight starting at noon and took off at approx 145 IT. 21 MM takes about 15 hours, 30 MM took about 18.