Thanks guys. We stuffed them late this afternoon - what a pain in the butt! Lots of pressure sending the meat down the 3/8" tube, but the lamb casings held up well. In the fridge now. I've got a very tall "bullet" smoker - I stack three Brinkmann Smoke 'n' Grill smokers with an electric Smoke 'n' grill on bottom. With the triple stack I can run the heat down to around 150 without too much trouble, but I'll have to watch these closer than I do bacon. I started this morning at 7:30 a.m. by slicing 38 pounds of bacon, packing that up, then packaging roasts and loins from our two deer, then grinding all of the burger and packaging that, then finished up with deer sticks. I'm dead tired, but thankful that my 9 and 11 y/o daughters are eager and good helpers.
