Just took it out of the smoker an hour or so ago.
The makings are venison and pork. The spices are black pepper, marjoram, yellow mustard, smoked sweet paprika, garlic and red pepper flakes.
That's the raw state.
This is the done state.
I know, I know, there are issues with them touching at the tops and not taking the color. And a blowout or two. But I think I'm happy. They look tasty to me and I'm really hoping they are. They are into the fridge and I will try them on Wed. I smoked them at 115 =>130=>150=>180 to an internal of 152. Seem ok? Took about 6 hours total.
I have another batch in the fridge tonight that I'm going to stuff tomorrow. Different recipe. I'm going to run a pastrami with them too. After the sausages are done I will up the temp to 220 to finish off the pastrami. This will be my third outing on pastrami. I smoke to 165, foil and rest, chill, and then steam to 205 the next morning. I haven't been complaining about the results.
All in all for a first outing at stuffing and smoking I would say I'm happy.