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Made this before but never this big dimensions are 12" x 6" x7" and it weighs over 13 LB I basically doubled this recipe http://www.philly.com/philly/food/restaurants/recipes/135603598.html I'm thinking one hour per LB ( 13 hours) as a ballpark estimate, and am on...

I have some frozen venison (rump section) in 4LB portions, and I picked up an 11-1/2 LB cryopac 'picnic' pork shoulder. The recipe i plan to use is "Chef Milo's Country Venison Sausage" from 'Charcuterie' (Ruhlman&Polcyn) The recipe calls for about 2parts venison to 1 part pork. Since...