I love the stuff and so do a several of my buddies. For several years I give them all a roll I make fresh for Christmas. I had been hearing a lot of grumbling from several of them, so I made 15# today, enough to give them all a roll and some left over for myself. I put it in casings, a little bigger than ritz crackers so it would fit, it all turned out great, had to sample some of it after it cooled. You can do an adult doe, which will usually make #25 of grind, for about $12, and they charge $150 or so, they add pork and fat to it, then sell it back to you for $3.50 per#. I get my supplies from the HomeProcessor.com, great folks who have been in the meat cutting business for 30 years or thereabouts, and have transitioned to selling the components. They have the best prices on the net that I have seen, and will call you back if you leave a message, Jimmy Couch is the owner. I get a a5# bag of the seasoning/cure, the size it comes in, and divide it into 5 ziplock bags, a spoon full at a time, including the curing agent include, and usually make #5 at a time, 5-6 rolls. That way I am always eating fresh sausage. It is easy, just mix it up really well in your grind, I usually squeeze it all thru my fingers 3-4 times, then I roll it up in the end of the pan I am going to bake in, in a roll shape, then lay it in the other end of the pan, sprinkle a little black pepper on it. I also add some garlic powder and Spanish paprika to the mix, adds some flavor. After rolling it out, then I preheat my oven to 300 and bake 90 minutes. Let rest and cool, put in Ziploc bags and refrigerate. I can send pics if anyone can post them