This is a good instructional for linking that I have used. After blooming and drying or smoking, the sausage joints are set enough where you can cut and store https://www.google.com/search?q=linking+sausage&oq=linking+sausage&aqs=chrome..69i57j0i22i30l3.11097j0j7&sourceid=chrome&ie=UTF-8#kpvalbx=_yaDPX-L-B4i0swWQ-r2oAQ15

@Jehar when I make my pizza pepperoni I use 12# venison, 13# pork butt and stuff them in 32mm collagen cases. I do smoke mine and they turn out great.