I have to make VSS every Christmas or the family will disown me-so here is the latest batch going into the mixer 70% venison and 30 %pork loin . 1.5 # of high temp cheddar and soaking some 61mm x 24" fibrous casings Getting ready to stuff and this is what happens when you try to squeeze that last bit into a casing and know you should stop but don't Stuffed and into the smoker we go. The seasoning was from the sausage maker with 5 T of fermento added for some extra tang. Temp was 120 for 1.5 hours no smoke dampers wide open and then hickory/ alder smoke (4 hrs)with 10 degree increases until 170# for 10 hours to reach 152. Water bath followed with ice blocks to reduce temp to 115 and then on the shelf to bloom for hours. Here is a money shot after sitting in the fridge one day, then cut and vac packed for Christmas snacks ! Thanks for looking and Happy holidays to all !