The second attempt at smoked venison sausage. The first with natural casings and a new 5# Gander Mt stuffer. Wow what a difference. Much easier and I feel a much better product with the natural casings. Outside temps in the 20's thus the towels on top to help maintain 200-220 temp in the smoker. This forum has shortened the learning curve a bunch. Now it's just a lot of refining the process. This sausage making thing has become a family effort. A lot of fun.