Ok not sure how pics are gonna align. But 11 lb deer and 10 ground beef 4 pork fat. Then the seasoning, cure. Sat overnight. Added japs and cheese and eca. Stuffed and did the dry at 100. Smoked up to 140 for 4.5 hrs. Vac sealed and sous vide at 152 for 4 hrs. Ice bath then fridge. If you notice the 2 cut ones. One has gelatin in it. The other doesn’t. Why ? Is this fat out ? It’s not solid. Fresh out of fridge it’s gelatin. Tastes great. The sausage with the gelatin has a better flavor than the others?? All done at same time. Not a total failure as everyone said it tastes better, you just gotta squeeze out the meat jam or it doesn’t look good. Texture good on both. Kinda soft on non jam log. Neither dry. Can’t think of what else to add. So what do you all think ??