Okay here's the recipe. Still trying to figure this new phone out.
2# shrimp peeled & deveined
30 grams shallots diced
2 tsp Old Bay seasoning
2 each eggs
1/2 cup heavy cream
8 grams flat leaf parsley minced
5 grams tarragon minced
2 grams dill minced
Pulse shrimp, shallots, and Old Bay in food processor until well chopped. Add eggs and cream. Pulse until well combined but not quite smooth. Remove to a mixing bowl. Mix in herbs.
Stuff into hog casings.
Smoke at 150º for 90 minutes. Increase heat to 180º, smoke for another 90 minutes or until internal temp reaches 150º.