Posted on Outdoors yesterday and didn't get much traction. Anyone make these and have a recipe they'd be willing to share? Finally bought a grinder and sausage stuffer so I'd like to give it a try. Also, I'm worried I won't be able to get my big smoker to stay at a low temperature (most recipes I've seen say to start at 120 for an hour). What do you all use? Thanks.

I've made them, and they're a giant PITA, especially if you use natural sheep casings. Collagen casings are easier, but you need a pretty stout stuffer to push everything through the smaller stuffing horn. I just use a seasoning blend from Walton's.

I am a fan of Zach's seasonings out of Pasadena

As the poster above stated, use edible collagen casings, way easier than fighting the small natural ones. The small stuffing tube is a workout, so be prepared. We use the electric motor to make life easier, generally get about 8-10 feet of casing on our suffing tube at a time (looking for a longe tube for next year).

I would mix with brisket over pork for snack sticks personally, about 65:35 ratio venison to brisket. Hang to air dry overnigt if you can, smoke to 152 internal starting at about 150 on the heat and bumping the temp 10 degrees every hour until you get to 200, smoke with pecan.