This past weekend I cleaned all the venison out of my frezzer to get ready for a new batch. I seasoned, stuffed and smoked about 10# pounds and took some to work today. On of the guys I work with has 3 lambs he wants me to butcher if I can make him some summer sausage. What do I need to do different? I used 8# of venison and 2# of pork, mixed in seasoning, cure, stuffed and hung in the smoker. 120 degrees 1 hour no smoke 140 degrees 1 hour w/ smoke 160 degrees 1/2 hour w/smoke Moved to the house and place in a 180 degrees oven until the internal temperature reached 156 degrees.