Since I'm a girl, I thought the "maiden" thing was appropriate if you have a sense of humor but I'm way past maiden status. LOL Anyway....this is my first attempt at making cased sausage. I chose to use Lee Poli's Ukranian Kielbasa as a foundation but I used 5 lbs of pork shoulder and added 2 oz of hi-temp pepper jack and 4 oz of hi-temp cheddar. No liquid smoke (hate liquid smoke.) (http://www.lpoli.50webs.com/index_files/Ukrainian Kielbasa-Odessa Style.pdf) My issue is with the Chard #10 hand grinder. It's brand new. Every time I use it it keeps getting stuck. Too much fat/sinew no matter how coarse I grind and it binds before the plate. The meat was near freezing. I put the hand grinder in the freezer the night before. What's the issue? Do I need to recognize different fats better? Does the new blade suck? I appreciate any input. (help). I eventually opted to use my mini-Cuisinart. I have a vintage General Model D grinder that I acquired recently but I don't have gear oil or motor oil at this time to run that. You can see it here: (http://www.smokingmeatforums.com/t/265316/vintage-general-model-d-meat-grinder-gear-oil-question) I put the meat in a handful at a time into the mini and ground it to my satisfaction. Fry patty was tasty. I decided to do coils. I ended up with 2 coils with 5# of meat. My heart was beating like a rabbit. LOL This was the first time I've worked with casings and stuffing. I was thankful for a helper to crank my new Hakka on this project. It wasn't as scary as I thought it would be. Sheesh...this is a piece of cake!! In the smoker (aka Meat TV). Once the sausage casings dried out after 1.5 hrs at 120* (no smoke) I applied smoke for 3 hrs until it hit 154* (increasing temps incrementally). I used A-Maze-N Pitmaster's Choice (cherry, hickory, maple) pellets in my AMNPS. Here's the timeline: 12:45 120 14:15 140 added smoke 14:45 150 15:15 160 15:45 170 16:30 180 17:16 water bath at 154* IT (edited 7/10/17 to show the timeline and smoking pellets) Cool water bath at 154 After the water bath. Finished product. It turned out WONDERFUL! A little tug on the casing bite but a good meld of cheese and meat. I call this a major success for my first time out. I can't thank the gurus here enough for their expertise. I've been reading and reading and reading (cuz that's what I do when I embark on new adventures). Thank you all for your input on other conversations that eventually helped me out on my maiden voyage. You're stuck with me now.. I'm hooked.