Making some Venison Summer Sausage tonight. Just getting started after work, so it's going to be a late night. I'd like to do this on a weekend, but I'm tired of waiting and going to be out of town again this weekend, so weeknight it is. This is about 12 lbs. I made 3 lbs with Pepper-jack, 3 lbs with Cheddar, 3 lbs with Cheddar and Jalapeno, and 3 lbs plain. Going to smoke it for 4-5 hours between 120 and 130, then raise the temp to 165-175 until done. I checked out some books from the library and wrote down some of the recipes. I think this recipe came from Rytek Kutas book. Anyway, the recipe says to cook it until 140F. That sounds a little low to me. It has cure in it, but I thought it still needed to go to 152 to be safe. This is going to be refrigerated and eaten without any additional cooking. Any opinions? More pics later.