Just got 2 boxes of sausage seasoning from these folks, love the buckboard bacon so I thought I would try some. I got a Polish and a Bratwurst and I am wondering what mix of meat everyone uses? I thought polish was all pork but they suggest mixing in some beef with the pork? Never heard of this but, wondering who has used them and, what mix of meats did you use in the process? It also has a very low temp for smoking suggested for the first hour, I dont think I can get my large down to just over 100 degrees, do you do this in the oven or just not worry about having it at such a low temp. My understanding is that this initial low temp dries the sausage out some to take in the smoke. Is this correct? Any and all techniques will be appreciated, cant wait to get started!!