Mike from Smiths Alabama.
Joined the group looking to learn and share ideas. I recently purchased a smoker and some tools to start making my own sausages and snack sticks and anything else meat related that comes along!
Looking forward to chatting with the group!

Recently started using this setup. I found the numbers in my smoker were not even close so using 6 probes lets me monitor several meats and several areas in the cooking chamber! Decent reviews and not a lot of money! My disclaimer: use of the app works well but their are no bells and whistles!

Inkbird IBT-6XS Bluetooth Wireless Grill Thermometer for Smokers，6 Probes Digital Oven BBQ Thermometer, Rechargeable Battery, Timer, Alarm for Kitchen, Food, 150ft Meat Thermometer for Grilling

Wow, they both look great! I will get there one day!!

Jonathon Thanks for your opinions and knowledge helping a knucklehead like me out.
I have not tried Willies or any Excalibur seasoning blends yet! I have been buying snack stick and summer sausage from the Gentleman that I have used for years that processed my Venison. Unfortunately he retired and has closed up his shop! I tried to obtain his recipes but he wasn’t wanting to share that info!
My Ice bath was indeed an Ice bath. Once i removed them from the bath, they sat on the countertop on cooling racks. Once they were dry to the touch for the most part I cut them to length and put them into brown paper sacks in the fridge for 2 days. Vac packed and frozen at that point.
My cooking process started around 95 to 100 degrees for nearly 2 hours until the sticks felt dry to the touch. At that point the temp was bumped up to 120-130 and added smoke to the cook for 2 hours, 150 and smoke for an hour and then to 170 until they hit 155 IT. I did not have any water in the drip pan and the vents on my smoker were wide open the entire cook.
In my response to Cabelas90 above I stated that the meat and seasoning were mixed and refrigerated. ECA was added the next day prior to stuffing.
Very little fat rendered out during the cook. The finish stick appears to have a good bit of fat in it. If you squeeze and roll a piece between your fingers the fat is still there. I would not say these were dry at all. My picture above shows a cut piece and if you expand the photo it shows pretty well.
I used 3 pounds of Venison burger roughly 90/10 and 2 pounds of ground chuck at 80/20 for this batch.
Again I appreciate all your help as well as the others here.