What is the correct spacing of pricking holes on 21mm casings for polish sausage and snack sticks?

Smoking them.

Steve Risse Thank you. I used 21mm collagen casings and used the pricier, smoked everything and they dehydrated a lot.

I suspect I smoked them too long before raising heat to finish temp. Meat was 50/50 venison and pork with abut 30% fat. Definitely had water tray filled, and did not ice bath them. Smoked at 140-150 for about three and a half hours before raising temp. I relatively new to smoking sausages and sticks, so still have tons to learn. I appreciate all the help you guys offer.