well here there are. my butcher saved 7 lbs of the blends of pork cuts he uses for Italian sausage. ground it and followed a recipe i got on the forum. half are spicy with dry red wine and half are mild and i used ice water for them instead of wine. cant wait to smoke these babies on saturday. i intend to hot smoke them at 225 with apple or maybe i will use my old fav , cherry, not sure yet. i think i need to try the apple to experience something different. i always have good chunks of cherry and maple around and i tend to use them for everything. this is time for something new!