This is #3 pounds pork with Hi Mountain Seasoning Polish mix. I like the seasoning but don’t care for their cure which contains more sugar so I use the seasoning and toss the cure then add phosphate, cure #1 and sodium erythorbate, and some salt. Will stuff these with my new #10 LEM Motorized stuffer and smoke tomorrow. Stay tuned for a good linking method for 32mm sausage at 6” plus links, super easy.