Parksider in your water bath, are the sausages in a sealed bag or just in the water?

Jonathon thanks for the info… I recently did a batch in the smoker (wood smoker- reverse flow) and monitored the temp regularly up to internal of 150 then iced them. My end product was really flavorful but a touch dry. My ratio was 80% venison/10% deer fat/ 10% beef fat. I did also use curing salt in my season mix. I’m thinking I can either add a bit more fat and/or cook only to 140-145 internal temp to get a juicier finished stick. Or smoke for 1-2 hours then finish in oven or water bath when I get myself a water circulator.

I thought about pork fat. But pork has to be cooked to 160 - 165 degrees and beef only needs to be cooked above 140 and as well pork fat renders out to liquid at a much lower temperature than beef. I appreciate the thought looks like I’m going to have to save some money and get a water circulator. Although they are a touch dry they will be great snack sticks in the field when I’m going out next year hunting

I get the mouth feel thought. But I always thought that the nutritional value of deer fat was greater than beef or pork fat so thats why I was persistent in eating it. Same idea of organ meats vs. Muscle meats and nutritional value - taste is less desirable for most but incredibly beneficial. Not too worried about spoilage, 30 degrees outside and in my work area. Now all meat is in freezer unless I plan on eating it withing 24 hours. I will definitely experiment with pork fat next year when I get another deer, and get a water circulator… Thanks for all the input!