Smoked sausage

For this recipe we used:

5 lbs ground venison

5 lbs ground pork

I seasoned the meat with the backwoods original seasoning.  I order it from amazon. The casings I use I get at cabela’s and 1 pkg makes 25 lbs of sausage.  I used my cabela’s heavy duty grinder and stuffer to make the sausage. These were made in 32 mm casings.  I preheated our smoker to 225 and smoked these hanging for 3 hours.  It would be smart to check them at 2 1/2.  The internal temperature needs to be 165.