Just wanted to share for those who want to try, I finished up my snack sticks the other day. I used the High mountain summer sausage, from Cabela's, and Cabela's brand of Polish sausage. I mixed in 1 teaspoon of minced garlic for every lb of meat that I was doing, (15lbs for summer sausage), and I left the Polish (15lbs also)original. Stuffed it into 3/8 collogen casings, with a hand crank stuffer,and smoked it for 3 hours until I got internal temp. of 160 degrees. Both turned out great! I can't say enough about it. I've finally found the taste of snack sticks that you get from the professionals! I highly recommend these two season kits, you won't be disappointed. Scott.