Garr, I've done it for last few years and like to add fatty pork like a pork butt or country ribs rather than just plain pork fat. I like it to sit in cooler or fridge for several days to get flavor. Grind twice and mix well. You have my number call if u have questions Sunday evening. Get the hi temperature cheese from LEM and you'll make your own summer sausage and links or patties that puts Smokehouse's jalapeño cheese sausage to shame for cheap. I like to use applewood or cherry wood and check internal temp after 2-3 hours. Package will give you internal temperature depending on what your making. Jerky is easy too. Plus you know what you put in it. MW