I made a batch of Venison / Elk smoked sausage yesterday. I ground up the elk and venison then added 30% ground boston butt to the mix. I seasoned with cajun seasoning and cure. I then cased it in hog gut casing (I find this is easier to use than collagen). I Put it on the smoker starting at 120 for an hour, then for 2hrs @ 150 w/ smoke (apple & hickory mix), then brought it to 180-200 till the IT was 160(about 1 1/2 hr). Came out great. I do like the gas smoker for the ease of regulating temps.