Any help would be appreciated: I will be smoking venison summer sausage along with venison bratwurst. First, the summer sausage will be hung vertically in a propane smoker. I need to know how long to smoke at each external temp and the thresholds for each internal temp before applying the smoke. Second, I lost my recipes so if you could send some that would be great. i plan on mixing 55% pork to 45 % venison and stuffing 3lb sticks. The brats I want to mix Beef, pork and venison equal parts. Typically brats are not cooked until time of consumption, but I want to be different. Smoked sounds good, then just heat and serve? I think. Anway I rambled on long enough. BTW- I will be thawing the meat for the next few days and plan on doing the mixing, smoking next week. Any help is appreciated. -scott
