Cheese in my summer sausage

[drunknimortal]

Im new to all this an looking for advice before I cook. I used the Backwoods trail bologna miix with 5lbs of elk and 4lbs of 73% beef an 1lb of sausage and added 1 lb of Tillamans pepper jack cheese. How would you recomend I cook this to avoid turning it all into dog treats?
Im thinking 2hrs at 120 to dry, then 140 for 2hrs with smoke then 160 untill IT of 152.

[Sailor]

I do my sausages with these settings.

1 hr 130 to dry or until casing is tacky
2 hr 140 with smoke
2 hr 150
2 hr 160
bump to 170 until IT is 152.

I like to do a hot water bath which cuts the time a ton and no chance of fat out.

dry casings at 130 then roll smoke at 140.  After smoke put them in a hot water bath that is 160 degrees and let them stay until IT is 152.  Ice water and bloom.  Presto you have a nice plump sausage and no chance of fat out and the time to finish is cut waaaaaaaaaaaay down.

[Keymaster]

I think sailor has got you covered!!!