Last weekend we did 13lbs of venison summer sausage and 13 lbs of beef summer sausage(1/2 with Cheddar). I only got a picture of the Venison smoking away. Here's the beef sausage about to go in the smoker. Cheddar Beef only I smoked the venison with oak that has been soaked in wine for 3 years. The beef I used cherry. Got the GOSM to 170 and smoked them for over 5 hours til they were at 156 then into a water bath. Thanks for looking.