Today we tried for the 1st time, making some smoked Venison pepperoni. I used 4# of well trimmed venison, and 1# of nice fatty pork shoulder. I used spices from Cabela's and added some pepper flakes and garlic to the mix. I smoked for 4 & 1/2 hours, and took it out when the internal temp was around 152° The finished product, while tasty, pretty much tasted like the smoked kielbasa we make! Next time, we will either add some more zest to the mix, or try a different recipe. Love smoking meats and making sausage!