Was looking for a good smoked venison sausage recipe and came across one in an old book I had floating around; Venison Cookery (1997). Adapted their recipe down to 5lbs (from 6lbs).
After an hour or so in the smoker at 120
After 3 hours smoked with apple
Finished in a 170 water bath followed by ice water to cool.
Looks like the NFDM worked its magic; lots of moisture.
Letting them rest a bit in the fridge until the taste test.