I have been trying to make venison sausage with my 025 smoker. Sometimes OK and sometimes not. I use a 50/50 mix with pork / vension and make my chubs in 4 inch size to speed cooking. I lay them on the top rack since the 025 is small. I just checked the temp probe and it is within a couple of degrees of the smoker probe. At first I cooked them too high and got grease out and they shrank. The last batch (6), 5 Lbs. I cooked at 170 degrees for 10 hours and the internal temp never got above 143 degrees. Door never opened. I finally stopped them and they had shrunk in the casings. Not too bad but a little dry on the outer edges. Too much moisture or not enough? I seem to have a problem of getting the internal temp to 152 without drying out the meat,shrinkage, or getting a grease out from higher temps. Help??
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