I had 4 lbs beef round roast, 3 lbs boston butt, 1 1/2 chicen thigh meat, & 1 1/2 elk to make trail bologna. I used LEM Backwoods seasoning & cure then added some green onion. I smoked it for 4 1/2 hrs @ 160 deg using apple & cherry wood. I then poached it till the IT was 160 then an ice water bath for a 15 minutes. This came out great.