Holy Moly what a smorgasboard!! First I would like to say, this will be my last time making sausage till I buy an electric sausage grinder! I had some new things to experiment with so maybe I can let everyone know how bad I screwed it up! LOL Ok, I ground up 15 pounds bought at 1.77/lb. Did I mention I am going to have an electric before I do this again? 5lbs Cajun Smoked 5lbs Hot Cajun Smoked 3lbs Pop's breakfast links 2lbs Hammy sticks (my first try at sticks) Cajun Sausage 5 lb. Ground Pork (70/30) 5 Tbsp. Cajun Veron's Sausage Mix 1 Tbsp Powdered Garlic 2.5 t. Amephos 1/4 C Dextrose 1/2 C Branch Water I course ground sausage, I medium ground sausage, I mixed the ingredients in the water and squished it into that COLD ground meat and into a the 5# LEM w/ the 3/4" tube loaded with 26MM casing which had been washed, rinsed, inspected and allowed to rest in fresh water for 24+ hours. Twisted and into the reefer. Cajun Hot Smoked Sausage Same as above but add 1Tbsp Red Pepper Flakes and 1 teaspoon of ground cayenne (from the little plants that showed up in the concrete by the smokers) LOL. Twisted and in the reefer also! Damn I am good!! Not a single blow out! Next the stix, I have been wanting to try them for awhile but I have not used collegen casings yet. So I decided to try some with sheep casing, I think they are like 19MM? I hope they dry out enough to be able to work with stix. I need to learn collegen because sheep are dang expensive, they are a pain to wash and check for leakeds and a bigger pain to load on the stuffing tube. AND they break so easy! My formula for my first attempt Hammy Stix 2lb. Pork (70/30) Course ground and then fine ground 1/2 tsp Cure #1 2 Tbsp Light Brown Sugar 1 tsp Salt 1 Tbsp Garlic Powder 1 Tbsp Onion Powder 1 tsp basil 1 tsp honey 1 tsp Amephos 1 tsp Mustard Seeds EDIT:: I did add a large cap of Maple extract, wanted to be exact! I am not sure how the Amephos will work witrh stix, holding the moisture instead of allowing the to dry out. I am hoping I am on to something good though. But we will see. AND in sheep casings too! Last but not least...... Pop's breakfast links! I learned that if I expected to get any of these out the freezer for later consumption, I better put them in the freezer in the house and not any of those in the garage! Nothing really to see, 2 lb. pork ground with 2 tbsp of Pops fantastic and simple breakfast sausage spice. Some things just can't be improved upon. Loaded in sheep casing and twisted. You ask what that smaller group is, well it appears to be about 1 pound. That sausage spice of Pop's which can't be improved upon, got a little red pepper flake and a pinch of ground cayenne. Thats my story so far. I was in a bind, I ran out of sausage and actually bought a pkg of hillshire farms keilbasa just in case I HAD to use some sausage in something. Will get more pictures when the smoking begins! Not the Pops breakfsat links .... the other stuff.