I am putting the finishing touches on ... we will call it a smoke cabinet 7'x3'x2' capable of 200 degrees I'm going to try to make pepperoni, I am going to use beef and pork, before I try bear and moose.I am thinking 30% pork 70% beef, at this mixture how much "drippings" can I expect? do I need baffles for grease? Too much pork/beef? any in put would be greatly appreciated. for this I am using a production recipe with all nessary cureing chemicals any input is good thanks Steve