Ok well the smoke is complete. Took almost 20 hours, although 6 were "interrupted" by Thanksgiving and had to turn the smoker down.
So here's the deal. It is ok, but not the best salami and summer sausage. It was my first batch and a bit bland. Reminds me of the first fresh sausage I made tasted bland and about the same before I got a feel for it. Never had a complaint after my first batch.
So pictures are below. Used the MES and the temperatures were unevnen. Rights side finised much quicker than the left side. Had some fat render out I believe due the the bottom of the sausage finishing before the top. Next time I would make sure case them will all the same size casing and the same length. This time I mixed up 4 diameter and length casings which lead to uneven heating.
Cheddar did not melt and run. It was fine without the high temp cheese. Ok so here are the pictures.
Cooling off in ice water
Cut of venison. Turned out ok. Nice cheddar and jalapeno flavor but a little dry.
Salami, good but got a layer of fat around due to high uneven temperatures?
Breakfast, the best...