Well attempt at venison summer sausage round number 2 is in the books. followed the high mountain summer sausage directions for making 9 pounds but added some garlic powder and cayanne pepper to spice things up a bit. Used my new northen tool vertical stuffer and stuffed up some of the casings supplied with the kit last night. Put them in the smoker this morning at 8am about 110 till they where dry, about an hour and half. added wood and took temps to 140 for about 2 hours, then 150 for about and hour, then 160 for an hour then to 170 for several hours then at about 4pm i bumped it to 180 to get them to temp around 6:30pm. pulled them and right to the ice water they went till after dinner. Pulled them out dried them off and noticed that the sausage seems firm but it's not tight in the casings. I used about 2 1/4 lbs pork and 6 3/4 lbs venison. they are now in the fridge till tomorrow for taste testing, if I can wait that long. Any ideas of where I messed up??? I stuffed them as tight as i could, maybe I need to try and stuff them tighter and had almosrt no air pockets in them.