Mixed the pure fat at a 15% ratio with the venison.
Ground and mixed all together through the grinder. Then added the cure, high temp cheese, jalapeños ,mustard seed , and spice mixture.
I then stuffed it back into the pre soaked casing with the grinder and a stuffer plate.
After curing in the fridge for 24 hrs placed the sausages in the pre-heated smoker.
Smoked @ 120 for 1.5 hrs with smoke off.
Then 140 for 1hr with smoke on(90/10 hickory /mesquite) followed by 160 for 30 mins. I finally smoked the sausage @ 180 for the remaining 7 hrs till the IT hit 152.
After smoking I hit it with a cold shower for 5 mins and lowered the IT to 100. I then hung the sausage and let it bloom for two hours in room temp before refrigerating.
After a long night of refrigeration I cut them up and enjoyed every single slice. This was my second attempt and turned out wonderful. I rendered a bit of fat and couldn't get the casing to stick on my first try. Big shout out to a few members on this forum for the advice and suggestion