Feb 28, 2020 #1 tony111 Smoke Blower 97 41 Joined Nov 7, 2007 Useing up some of last season's venison and pork from the freezer grinding 2 lbs venison, 2lbs pork and 1 lb. Pork back fat through a 1/8 plate used the jerky cannon to stuff 32mm casings since I was only doing 5 lbs after over night rest in the frig first hour in the smoker at 120. Bumped up to 140 and raised 10 degrees an hour after that to finish at 155 internal 10 min ice water bath and an hour of blooming. These turned out great and will be doing more of these. Thanks for looking.