50/50 venison pork shoulder 5 lb. meat block, H seasoning, carrot fiber, sure cure, ECA, and HT cheddar stuffed in red string 1 lb fibrous casing. Just a little rind after removing the casing. I think the rind was caused by the wild temperature swings in my Bradley smoker. At the lower temps I was seeing +/- 30 degrees. Sausage has plenty of smoke with starting at the 140 degree stage thru the 155 degree phase, so 3 hours of smoke. It took 12 hours in a 175 degree oven hung on sticks to finish at 160 degrees. The long finish was most likely do to the extra water I added for ease of stuffing. Another reason for the rind could have been caused by my water pan in the oven going dry at the very end. Overall very happy with the taste and texture. Just need a nap today to catch up. Thanks for all of the online content and assistance we have here at the Walton community.

Thanks a bunch. I have everything else ready to go and thought I had this info but I did not. Here goes I’ll try to take some pics and post them. Jonathon saves the day!

Hello all, I’m Daniel from the rolling hills NW IL. I’m truly impress with the kind folks that hangout in this community. They are a wealth of information on all things to do with meat processing.

Thanks Jonathon, great info as always.