Greetings from the Fox Valley Area of Wisconsin. First time making hot sticks... 5# ground venison (20% pork fat mixture) LEM Hot Snack Stick mix 21mm Collagen casings #10 LEM meat grinder/ sausage stuffer Brinkman electric smoker I have smoked hundreds of pounds of salmon, catfish, and pheasant before. But I have never made anything out of the deer I shoot...until Saturday. My son and I made a 5# batch of snack sticks. Granted, we used the 21mm collagen casings, so they are on the large size of snack sticks. I used a combination of apple and hickory wood ( having access to both of those trees is a bonus). I smoked the sticks with the water pan until the internal temp was 160F. I then removed the water pan and added a large pile of hickory to get the darker color that I like, and a stronger taste of the hickory smoke. Some of them I kept with a less smoky flavor. They are a little drier than most sticks, but I don't like the greasy feeling of some sticks with 33% fat. The chips in the left side are my 12 yo son's first attempt at making jerky. I let him figure out why larger pieces of meat work better... he insisted on cutting smaller bite sized pieces, and lost 1/3 of them thru the grating in the smoker when they shrunk.