I finally had a chance to make my first sausage over the weekend and got them in the smoker today. Mixed 8lbs of venison with 2lbs of pork belly. They came out pretty good but not great. I'm not sure if it is too much smoke or just the seasonings that I wasn't crazy about. I used a kit from Con Yeager that came with 24mm casings, I will definitely try 21mm and another type of mix next time. I just have a cheap brinkman electric smoker without any type of heat control so I ended up with about 3 1/2 hours of smoke time to get them to 160 degrees. The only major problem I had was with the grinding. The directions with the kit said to coarse grind then mix in the spices and 2 cups of cold water with the meat and grind again with the fine plate. Well the water turned the meat to mush and it wouldn't go through the grinder so I had to re-freeze the meat. Even after re-freezing it wouldn't grind right so I don't know if it's a problem with the grinder or if the water screwed it up that bad. It's a brand new Weston #32 hand grinder. Next time I'll skip the water until after the fine grind and see how that works. Anyways, here's a picture of the finished product. Everyone that has tried them has said they were good but they aren't as good as others I have tried.