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Message: <blockquote data-quote="MossyMO" data-source="post: 84692" data-attributes="member: 347">[FONT=&quot]Mixed 50/50 of ground venison/pork butt with cure for some Maple, Stadium, Bacon Ranch, Italian, Country Style, German Bologna and Kielbasa and stuffed into 32-35mm fresh hog casings for some ring sausage. Smoked with oak/hickory/cherry with the maze smoke generator, 1 hour no smoke, 1 hour at 110º  with smoke, and 2 more hours at 130º with smoke for a little more color to the casing. This was a total of 35 pounds, each flavor was done in 5 pound batches and yielded about 8 vacuum sealed packages per flavor.Maple, Stadium, Bacon Ranch and Italian ring sausage just into the smoker.<a href="https://imageshack.com/i/png5YlEwj" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/923/g5YlEw.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----Maple, Stadium, Bacon Ranch and Italian ring sausage just before coming out of the smoker.<a href="https://imageshack.com/i/pmclLKMoj" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/922/clLKMo.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----Country Style, German Bologna and Kielbasa ring sausage just into the smoker.<a href="https://imageshack.com/i/poDtRU8nj" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/924/DtRU8n.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----Country Style, German Bologna and Kielbasa ring sausage just before coming out of the smoker.<a href="https://imageshack.com/i/pmfvQj3Gj" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/922/fvQj3G.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>Thanks for looking![/FONT]</blockquote>

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