Thanks everyone it was fun and I definately will try some other sausages in the future. I just wont do it the same way.
I figure that with mixing all the meat by hand, stuffing and smoking I have about 20hrs invested for 20lbs of beef sticks.
I have to get some better equipment to make it a worthwile endeavor.
I'm looking for a mixer, a grinder, and a better stuffer. And since my personal economy has followed the national course my toy budget has suffered this year almost fatally.
I'm looking at a Kithener 15lb vertical stuffer
A Kitchener mixer
and any kind of deal I can find on a good grinder.
Then I plan to build a larger smokehouse, I had to do 25lbs in three batches. I realized that it was a good thing because if I had smoked all of them at one batch I would have overcooked them all instead of just seven pounds.
But all in all i am happy with how they came out.
I also want to get away from packaged seasoning mixes.
So while I wait for the funds to improve I plan to spend some serious time reading more of all of your adventures in smoking.
Today I am cooking a pork tenderloin for the weekly family dinner My wife and I, our two kids, their spouses and six kids. I do a little dry rub, slather it in mustard, then into the smoker at 225-250.
I'm not sure what happens next but It should be good.
I am also going to search through my photo albums and hopefully find some of our previous family dinners I got ribs, briskit and chicken and a whole pig done in my Caja China.
Thanks again everyone that offered me tips and help, much of which contributed greatly to the success I enjoyed from doing these.