This is my second batch of summer sausage I have made. I used 11 lbs of deer and 4 lbs of pork boston butt. I used the Hi-Mountain summer sausage seasoning and cure. I added a few tablespoons of crushed red pepper , 1 1/2 lbs of medium cheddar cheese, & a 12 oz cup op chopped jalapeno peppers. It came out great. The only thing I may change next time is to use more jalapenos,