So first deer of the year we had it made into deer kielbasa. I smoked it at 200 for 1 1/12 hr till it reached 160 pulled to rest. The Shrimp Mac was 2 cups of mozzarella, 1 cup of smoked cheddar cheese. 5 garlic cloves, 1 yellow onion, fresh thyme, Salt & Peeper to taste. 2 cups of milk, 1/4 stick of butter to 1/4 cup of flour for rue. Add shrimp after cheese sauce is made and still hot not to over cook the shrimp.
