I thought I would post a few pictures of the product getting ready to hit the smoker tomorrow. My son and I prepared it last night. It's about 60% venison 40% pork butt. Jalapenos were started from seed in the house and grown this summer in the garden. I canned them in Apple Cider Vinegar and I'm telling you they are awesome. I never use high temp cheese and I really have had an excellent smoke to the end product. This is about 15 lbs (16lbs after the cheese and Jalapenos were added). I buy the casings from The Sausage Maker in Buffalo NY and they are by far the best price and quality I can find. Also they have the best quality vacuum seal bags. They are commercial grade at a great price and quantity as well. I will post pictures when were done smoking them this weekend.