Venison Sausage - first attempt and room for improvement (Qview)

It does have a cure and we used a premixed sausage item that we bought at Academy.  We've separated it all out, and added some ingredients into certain batches (jalapenos, garlic, large cracked pepper).  We mixed the venison with 30% fresh pork fat.

Thanks so much for your replies ... just confirming, no water in the pan?

Here are my start pictures.  Getting ready to do another two deer in the next day or so, will take pics of mixing, etc next time. 

Final product pictures to follow once completed.  Thinking I may wait until tomorrow to smoke - busy day planned, not sure I can babysit them today.





In the smoker - 100 degrees to bring to temp for an hour (it's in the 40's outside, and I've had them on the counter for about an hour from the fridge).  Timer set for one hour and then will bump it up.  Good news is, before I could get to my kitchen cabinet, my husband and son just finished processing a doe from yesterday and are heading into the woods again today.  We have about 45 lbs of meat (cubed) in the fridge.  Will go buy fresh pork fat tomorrow and decide how much into sausage this way and how much into pan sausage.



8 hours in - 141 internal temp, smoker at 160 (fluctuating hot to 165).  When I opened it, there was lots of fluid in the casings, fat I'm guessing (flavor I'm hoping, lol).



9 1/2 hours - pulled at temps ranging from 151 to 158.  Cooled in the sink with ice and then getting ready to dry with the fan.



Problems I see:

Some have entirely too much fat liquid....as gross as it sounds, some of it was like popping a big ole zit (must have a strong stomach and a sense of humor )

Seriously - flavor is okay, shrinkage occured so the casings are loose, fatty pockets.... so much room for improvement



Husband love it, that's what is important, right?!!