Hello all! I am so tired! In my infinite wisdom, I decided that for my first time making homemade venison sausage I would make two flavors, 25 pounds a piece, all using the food grinder and sausage stuffer attachments on my stand mixer!! No regular grinder or sausage stuffer. So after getting home from work Friday, I spent the remainder of the weekend, except for a couple breaks, grinding, mixing, stuffing, and smoking 50 lbs of venison sausage. Ended up smoking from 9 pm Saturday until 7 pm Sunday. Used my AMNPS to get the smoke. Had a couple snags trying to keep it lit until I remembered that I was trying to use all cherry pellets and that they have a hard time staying lit so I added some oak and everything was great. I used a mix of venison, pork butt, and ground beef to get my 50 lbs. I made country style and cajun sausage. I used 2 lbs of Hi temp pepper jack cheese to do ten pounds of each flavor with cheese in them. My wonderful wife not only helped, but was instramental to the success of the whole project as she had actually made sausage with her family before. I was a total newbie! The sausage was smoked at 120 for one hour, 150 for the next hour, then 170 until it reached an internal temp of 141 degrees. They were then cooled and vacuum packed! Enjoy the pics!! Grinding away Ready to stuff Fry test stuffed and ready to smoke Smoking away FINALLY DONE!!! Had to make a couple stops for holiday traditions! Had to visit the big guy And Jackson wanted a new picture with the ladies! Thanks all for viewing!! Going to bed now!