Dr_Pain sorry I didn’t catch this right away. They are 19 mm casings.

Thanks! That is the size I prefer. The datum casings are just too tight to slide on the 19mm horn. I have to go with 10mm horn and can’t really add cheese

On a general note, I think a sausage or stick that is mixed fresh, stuffed, and smoked will have a quality edge over a mixture that is mixed and frozen, then thawed and stuffed later. But still good to know it is an option should you run low on casings or have some other issue during the course of making sausage.

Ok guys. Today was the day. I thawed out all the packages (8lbs) of Willies. I put it in a big mixing bowl and added about a cup of ice cold water. I hand mixed until it was very tacky. I then loaded the stuffer and gave it a shot. It stuffed very easily. I then loaded it into my newly acquired Smokin Tex 1400 smoker. Forgot to take a picture. Cooked at 125 for an hour. Added smoking wood and bumped up the temp to 150 for 2 hours. I then checked the temp and the sticks were at 132. I went in to check the temperature on the electric roasting oven. The water was at 160. I bumped the temp up a bit and went to grab the sticks. In the time I was messing around inside the temp had dropped in the smoker. I think the element went out. Put the sticks in the roaster and they were done in about 50 minutes. I was impressed with the results since it was previously frozen.

Looks like your plan came together. Nice looking sticks and congrats on your find.