Well, I cleaned some venison out of the freezer this weekend and did some smoking. I made 25# of Venison Bacon, 12.5# of Venison Salami with Cheddar, and 25 # of Jalepeno and Cheddar Country Style Sausage. Everything turned out great, considering I had never smoked my own Summer Sausage (Salami) before. The only thing I noticed is I have a thin ring of crust between the meat and casing...maybe too much temperature? I tried to keep smoker temps around 170 degrees and I gave them a water bath after they came out of smoker. Maybe someone has some ideas. The Venison Bacon turned out super...I added some extra pepper in the mix and I also sprinkled coarse ground pepper on outside of loaves and rubbed it in. I also left it sit in the fridge 2 nights this time and it seemed to help bring out the seasoning a little more. Anyway, I have some before and after pics...I didn't take any pics of the Country Style sausage... the Bud Lights were going down too good and my buddy took the rings over to his house to smoke them the next day in his bigger smoker. Enjoy!!