95lb of venison for a coworkers buddy… while I had my equipment out decided to have another go at doctors sausage on the champion juicer…. Smoked and finished in water bath turned out excellent…. Only major issue I came across was the cheese on the hotdogs oxidized and gave a greenish color after resting in the fridge for like two days prior to packing…. I thought SE would take care of it but clearly not I doubled check that it was not bad and asked the internet what causes it …. Open to people suggestions besides what Mr AI stated which was basically less water and freeze immediately after cooled….other than that hiccup everything went very well. …… took my full name out of my username for anyone wondering lol
