I've only smoked two batches of sausage (venison in my mes 30). The first batch eventually ended up in the trash due to several reasons. The second batch was/is pretty darn good, but it took me 17 hours to get the IT temp to 152 on the last sausage. I was in and out all day, so I didn't increase the heat like I could have if I had been at home. I don't have a lot of sausage to compare this too, but I'm very pleased with the way it turned out. Actually I'm hooked on it. Would it have been better if I finished earlier with out rendering any fat? Seems like a lot of guys finish a lot earlier than I did. I only put about 11% fat in it, but it was still moist...at least in my opinion. I smoked about 7.5#'s, which came out to three 2.5# sausages.
Thanks
Thanks