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I tried to post some picks but it says security problem so the bologna size log is good the meat blocks are ok too but a little dry

It turned out edible

Ok thanks I did add cure I’ll pull it now it got up to 151

MES 140 I’m thinking to just let it go until this afternoon then give up and eat it . Could I have had too much moisture in the smoker

Started deer sausage at 5 am yesterday it’s now been 26 hrs temp is 150 16# deer 3 pounds pig fat 2 quarts water with cure I used summer sausage seasoning stuffed in a baloney case then a couple meat blocks just laying on the rack started it at 130 with water in the pan after 3 hrs 150 then...