Welp....I procrastinated long enough, so I jumped in with both feet. I made two 5lbs batches to experiment. Here's how it went... First one was with a B&P blend. 3.5 lbs of Venison with 1.5 lbs of ground pork, Jalepeno (ran through the proccesor), cure, blend and water. Mixed up and going to rest for a few hours. Side Note: The B&P blend has a liquid smoke added to it. You could definitely smell the hickory while mixing. Next up, 5 lbs of 80/20 with AC Legg, water and cure. Mixed and going for a rest as well. The new grinding/stuffing set up. The Veni/pork mix with some added Extra sharp Cheddar. ROOKIE MISTAKE #1....I didn't check the length and made the first chub too long. I had to cut it in half and make two smaller ones Three on the left are GB, four on the right are Veni/pork. In the box. I applied 2 hours of Hickory and pulled them after 3.5 hours in the box. The IT was 125. Into the poach bath. And done.... Ice bath to an IT of 110. Blooming. I let these rest for about 2 hours and then into the frig overnight. You're gonna have to wait until tonight for the money shots. As always, thanks for looking!