Olds,
Here is what I did.
I used 8# of venison and 4# of bnls beef chuck roast. I ground everything once through the large plate and second time through the fine plate.
For seasoning I used EastmanFoods summer sausage seasoning with cure. I also added 1/2tsp garlic powder and 1 1/2 TBL whole mustard seed. I mixed well and added about 1 cup of ice water.
I took the blades out of the grinder and stuffed with the large horn. Normally I would have waited 2 days for the seasoning to work but I got into a hurry.
I used 2 1/2 " X 10 " clear fibrous casings. They are pretied at one end. I take about 4 long lengths of string and tie to one leg of the table. As I stuff each casing, I twist the end and tie using the string one after another until the length of string is full. After the string is full just cut between each chub and then hang on dowels from the pretied end.
I preheated the smoker and smoked them on high (250 degrees). I smoked with hickory for 3 hours and they were done in 4 hours (I took them to an internal temp of 170 because I was using venison.)
Next time I will wait at least one hour before putting them in the smoker. I will not let heat pass 200 degrees. They looked perfect when they were done but after I chilled them in cold water, the casings kind of pulled away from the meat. They still had a great smoke taste.
<font size="4"><b>Doug</b></font id="size4">
