Experience? I have made venison breakfast sausage and summer sausage a few times but they both turned out very dry. I grill and smoke often and would like to get better at making sausages. Have a lot of venison that I need to process further.

Favorite snack or seasoning flavor? I love boudin, snack sticks, jalapeno cheddar smoked links and summer sausage.

Smoker? WSM 22.5 & 18.

Congrats, nice deer. Geaux Tigers!

After watching many videos and reading many post on this site, below is my snack stick plan. I welcome your feedback to make my first attempt a success. Thanks all!

Venison/Pork Snack Sticks
3# Pre-ground Venison 80/20 beef fat
3# Pork butt
Cube pork and ground venison (semi frozen)
Grind pork thru 3/8” plate
Mix pre ground venison & ground pork (put in freezer again if not ice cold)
Add Willies Seasoning (184g)
Add Sure Cure (6.8g) mixed with 8oz cold water
Add Sure Gel (40.8g)
Add smoke powder (6.8g)
(put in freezer again if not ice cold)
Grind thru 1/8” plate
Mix by hand for a long time to get good protein extraction (may use kitchen aid mixer)
Add ECA (27.2g) and mix again but don’t over mix
Divide into two 3lb batches
To one 3lb batch;
• Add dried jalapenos (6 peppers)
• Add high temp cheddar (5 oz for 3# meat)
Mix until evenly distributed
Add meat into my new Black Friday Walton 11lb stuffer
Use smallest stuffing tube
Stuff into 19mm collagen casings
Put in Excalibur Dehydrator with fan
• 1 hr at 125 degrees
• 1 hr at 140 degrees
• 2 hr at 155 degrees
• Move to oven at 175 degrees until internal temp of 160
Remove and put in ice bath
Dry on rack with fan circulating air
Refrigerate overnight
Cut to length and Vac seal
Re-wrap 11lb stuffer and put back under tree before wife gets home

Always loved the sweet pickled jalapenos at a BBQ joint near Houston. I am going to try this with the pickle crisp. Thanks lkrfletcher!