I'm on a bit of a quest to make a great eating venison snack stick. I've been researching on the forums and decided for the first batch to use Big Casino's recipe as a base to work from. I adjusted down to 3lbs (67/33 venison/pork butt), and reduced the heat. They came out okay. The flavor and smoke (hickory and apple) were good, but the texture could be better. I think I need more fat, a bit more salt, maybe some NFDM (they got a bit dry), and a bit more heat. Batch #2 will reflect these changes; hopefully I'll get to it in the next couple weeks. Here's Big Casino's recipe using venison and scaled down to 3 lbs (with reduced heat and I added some chipotle powder): 2 lb ground deer venison 1 lb ground pork butt 2/3 c ice water 1/2 tsp + 1/8 tsp Cure #1 2 tsp + 1/4 tsp + 1/8 tsp kosher salt 2 tsp brown sugar 1/2 tsp + 1/8 tsp ground mustard 1 tsp + 1/4 tsp mustard seed 1/2 tsp + 1/8 tsp black pepper 1 tsp + 1/4 tsp white pepper 2 tsp paprika 1/2 tsp + 1/8 tsp onion powder 1/2 tsp + 1/8 tsp garlic powder 1 tsp crushed red pepper 1/2 tsp cayenne 1/2 tsp chipotle powder Collagen casings are so easy! Excited to work with these more. 18" sticks A bit of tying involved Nice and straight! On the smoker to dry: Venison snack stick cheeseburger for lunch with the leftovers! and 8 or so hours later You can see the meat looks a little 'pasty'.