Well, I ground up the 15 #'s of pork butt and added all the spices, and the Tendercure and refrigerated the whole mess for 24 hours. I was careful to keep chilling the cubes of meat while I was grinding some. Then I soaked the casings and rinsed them, threaded them on my sausage stuffer attachment on my Kitchen Aid (which I also used for the grinder) and proceded to make the sausages, about 5-6 inches long. I got really tired stuffing the sausages after about half of the meat mixture was used up, and I was also worried I wouldn't be able to get all the sausages in the smoker. So I refrigerated the remaining meat, and smoked the sausages I made. The directions recommending smoking them for about 6 hours to a temp. of 180. So I stuck my thermometer (with the cord)into one of the sausages on the top rack. I had 2 racks of sausages. Lo and behold, it was just about 6 hours and the temp was 180 right then. Taking them inside, I cooled them in water to get the temp down, let them dry a bit and then bagged them for the freezer. I did the next batch the following day. They are delicious and the recipe made about 5 dozen. I was very proud of myself! I do recommend you have 2 people working together in the stuffing part of the project but hubby had another project going downstair, remodeling the stairs and I didn't want to bother him. So the next time I'll do it when he's not busy.