hey guys, i have plenty of ground burger with fat added from last year and received a grinder for christmas last year also and now have the casings, so does anyone care to walk me through the process as far as grinding, or double grinding, a great recipe, how long to cook, what temp, etc and i will be using the oven most likely, i make jerky and have for 14 years or so, but summer sausage is totally foreign to me but ive had it that was ok, all the way to id make a whole deer out of it without hesitation, although ive only had it that good once, and cant figure out who made it so any and all help is appreciated!