I was able to take today off work. I mixed up 16 pounds of meat for the SS. 13 pounds of ground pork butt and three pounds of 80/20 hamburger. I used a Hi Mountain SS kit and it's stuffed into 1.5X12 inch casings. That made 20 sticks of SS. Into the mix I added four cups of hot pepper high temp cheese. The first five sticks were just that. The next six had that plus about one cup of sliced green olives. The rest I kicked up some. The high temp hot pepper chees isn't very hot, so I added about 1/2 cup of chopped jalapones, 1 TBS of Chipotle chile powder, 1 tbs of Cayenne powder and one TBS of garlic powder. The mix also had 1 1/2 cup of powdered buttermilk. It's in the smoker now to dry before applying smoke. I'll post some finished pictures.