First of all thanks everyone for giving me some tips on my last thread. This was my first time making sausage, so I used the Hi Mountain pepperoni kit. I made 2.5 lbs of 80/20 ground beef. The goods... All measured out And the fun begins All stuffed and going into the fridge to cure Into the smokehouse to dry for an hour So much room in there! Almost done Finished product after the ice bath and bloom Money shot Well it's official, making sausage is fun. Thanks for looking everyone.