Made my first summer sausage Friday. Used half venison half beef trimmings, generic sausage seasonings, and LEM's large mahogany fibrous casings. Did not use a stuffer, just dropped meat in, and did my best to get rid of air pockets. Wasn't perfect when complete, but didn't take much time and I haven't invested in a decent stuffer yet. Tied the ends so tight that nothing was able to leak out. Should I have tied loosely so some fat juice could during the smoke? Not the prettiest sausage, but it tasted great! Oh yeah, used apple wood. Thanks for any advice!!