Now for the sausage we do 50/50 deer and pork. We add excalibur seasoning, sure cure, dried jalapeño and pepper jack high temp cheese. The meat is double ground for smooth texture. It seems it gets better every year. We use a mix of cherry and hickory chips in the smoke daddy. We smoked at 225 until it hit and internal temp of 160. We then let it hang until the morning once it was done.
175 lb of sausage hanging in the smoker and still have all kinds of room in that hoss of a smoker lol.
And here it is all done and hanging on my brother car lift for the night. We then cut it in half and vac packed and into the freezer. Sorry I don't have any sliced pics. Thanks for looking!