Took my first foray into Summer Sausage and 1 1/2" fibrous casings. Bought PS Seasoning Spicy Garlic Summer Sausage from Cabela's Also bought PS Seasoning 1 1/2' casings . Made 14 #, about 8 lbs beef (88%) and 6 lbs Pork ( I had a mix up and had too much pork) I bought the meat ground from CostCo. I did not run it through the grinder again. Made 11 1 1/2" sausages. Smoked in my MES with Pecan (thought I had hickory left in the cabinet, but alas I was all out). added a second wood dowel to improve airflow around sausages. Notice the clean smoker, I finally used some Goof off oven cleaner and a ton of elbow grease on Saturday to get a nicer / cleaner looking smoker (for a few weeks anyways). 1 hour at 110 F (for here in Phoenix in August, that is not using any electricity at all) 1 hour with smoke at 130F IT of about 100 1 hour with smoke at 140F IT of about 115 4 hours at 170 no smoke got IT to about 140 1 hour at 190 no smoke to get IT of 145 Ok, at this point it is 9:15 PM on a Sunday evening. Enough is enough. 1 1/2 hour at 210F no smoke to IT to 156. Finally at 10:45 I pulled the sausage and dropped in ice filled cooler for 20 minutes, dried and moved to fridge. Noticed a sublte shrinking (wrinkled casing) Waited to morning to cut in and try the sausage. They were spot on - Questions - Does the amount of time seem right? Did I rush it too much by using so much heat at the end? What are your typical times for 1 1/2" casings? Lastly, while the Cabellas seasoning is very good, I prefer my own concoctions. Any suggestions for good scratch seasoning mix? Thanks in advance.