I've made jerky for years, about 2 years ago I switched over to sausage, less labor intense, and don't have to haul a dehydrator accross country. Just finished making 50lbs, I use pre packaged spices, the Hunters summer sausage just turned out excellent. I always make sure the internal temp is in the 160's just to be safe. The LEM summer sausage came out good, but not as good. Beware that LEM Has a small package of cure enclosed in the spice package. Did not soak mine in Cold water this time. (Forgot) Will definitely try the powdered buttermilk next time. I have a waiting list of people who will take either the sausage or Jerky. It's nice to see interest in this topic.