Wanted to use up some of the venison from last year. Took five pounds of venison and five pounds of pork, ground them together in a medium plate. Using my LEM 22 grinder My seasonings mixed ( my own recipe ), then I added whole milk, eggs and high temp cheese. All mixed up and going to the fridge for the night. Using my FB Dyck stuffer and a #26 casing ( colagen ) And with my wife's help, we stuffed them in 6" lenghts. All stuffed and waiting for the smoker to heat up Out of the smoker after an IT of 160, then sprayed with cold water to lower the IT to 100, then hung for an hour to bloom Ready for the vacuum packaging, and some for immediate eating Some sliced shots. A real hit with all who ate them. Thanks for looking.