Last winter, I started using a Formed Bacon kit and stuffing it into 4" casings as a sandwich/lunch meat. It really worked out well so this year I stuffed sheep casings for snack sticks. I had a 50lb kit left from last year in the freezer. I used straight pork butt which looked to be about 80/20 fat. I smoked them for 10 hours with apple pellets. I started the smoker at 100 and slowly brought the stick IT to 152. My smoker stayed about 20-30 degrees higher than the stick temp for the whole smoke. The result is I really like them. They rival Kabanosy IMHO (that's how much I like these). I bought a case of pork butts at Sam's Club for $1.49 lb. When I go there I BS with the meat manager about sausage and always ask for the biggest case they have. The cases normally run from 60-75 lbs. The manager said "your gonna like this case". It was 88 lbs, After making this 50lbs of Formed Bacon, I still had 32 lbs left so the rest of the meat was made into Kabanosy that will be smoked today. Thanks for looking!