OK I learned a few things, but that is always how it works :)
Next time I won't try to cook it entirely in the smoker, just cook to the proper color, then poach it. I ended up poaching after 6 hours in the smoker had me to 132F and it was raising at 6F/hour. I think it turned out well as it looks good, and taste fantastic.
Now for the only part all ya'll care about. . . . Pictures . . .
Emulsified class III pork, seasonings, and ice water
Ran out of gloves! Had to use my hands.
Hog casings ready to go
Mixing the ingredients for the Rytek recipe. It called for milk powder so it looked like I added milk after mixing.
Sausage hanging/drying while stuffing
6 hours in the smoker was time to take them out and finish cooking via poaching. The ones with string were the Rytek recipe and allowed me to identify the two different types.
Blooming. This term is totally misleading, I never saw any flowers even after waiting for 30 min!
Cut to show texture
I can't tell the difference between the two recipes. They are both very good, can't detect any shrinkage in either one and the texture looks good for both.