Well, per my employees and coworkers, I've got a keeper recipe. 80/20 beef and pork butt on this round. I used seasonings from The Sausage Maker, added NFDM, cayenne, whole mustard seed, whole peppercorns, and hi-temp cheddar cheese. Not too spicy, but has a slight tingle at the end. I mixed this up on Saturday, stuffed on Sunday, and smoked on Monday. After smoking last night, I let it cool down and then refrigerated until this morning. I didn't get a lot of pictures, but here's the mix Here's the money shot. Can't wait to try this with some venison when we have our sausage fest in January!