right now i have a 12 roll 25 lb batch of venison summer sausage in the smoker. its at 121 right now with some hickory smoke. trying a new seasoning source this year and hoping it turns out well. added 2 1/2 lbs of high heat chedder and 2 lbs of diced jalapenos. got another 11 rolls of bologna with peppers and cheese awaiting as well in the fridge. at the moment im stuffing a new flavor of snack stick. SMOKIN JALAPENO flavor. i am making 15 lbs of them in 22 mm casings and 4 2lb rolls of summer sausage size. added 2 lbs of the hi heat cheese and 1 lb of jalapenos finly shredded. finally ill be stuffing 25lbs of brats a mix of hot itialian with whole fennel. mild itialian and maple breakfast. ill be adding 50% pork to 50% venison for that batch. started with 85 lbs of deer and 15 lbs of pork. im doing the maple last and will cut the venison again with 30% more pork. ill have some pics come tuesday when i can get back up here to post. i am taking some of the whole mess. wish me luck. 100lbs of meat and never tried the seasonings. i got some BBQ snackstick seasoning from this place earlier in the spring and made sticks and they were the best i ever tried. so this season i decided to go with them. excalibur seasonings.