I made up a 30 lb batch of sausage the other day, 15 lbs of German and 15 lbs of Italian. 70/30 venison/ pork mix added the cure and cold smoked 'em for about 5.5 hours. Used the High mountain sausage kits for this batch. All turned out real good but I think next time I will only cure and smoke the German and make the Italian as a fresh sausage. Enjoy!..I did....