I can't add much I like to use 1 pound of high temp pepper cheese to 10 pounds of meat, I use about 4 handfulls of sliced japs to the 10 lbs of sausage. I find that the japs really loose their heat and pepper taste but still add to the flavor they just have to be more concentrated that one would use in other recipes.
I do love making summer sausage,,,, Now that I have it mastered,,,,,, I need to move onto mastering,,,,,, another type of sausage!!