summer sausage Q view, new pic

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I will second the method of grinding the venison  fine, and the pork medium, and the fat coarse.  I do about 60% venison, 30% pork shoulder, and 10% pork fat.  If adding cheese I reduce venison and pork shoulder by 5% each. and make the cheese cubes 10% by weight. 

Yours sure looked awesome!   If you dont want to deal with the charcoal, you can use the fine wood dust that is sold by lure jensen.   It works well for the cooler temp smokes in the MES.  I have used it for both sausage and salmon where my smoker temps were in the 160's.
 
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