Hey bugsydog, here's some basic information to help you get started on making "sticks and sumer sausage. I've been "experimenting with different recipes for some plus 10 years. I've found a spice company [Buckland Spices, from Illinois, you can find it online ] that makes a great mix. It's called "Hunter's Snack Stick & Summer Sausage Mix". It has a nice mild heat taste in it, which if you like "Hot" you just add more seasoning. Here's a Basic Recipe for a 5 # mix of both sticks or summer sausage. [1]. 4 # Venison / 1 # Boston Butt Roast or Pork Shoulder]. [2] 3/8 Cup of your seasoning of choice. [3] 1 TBS. Mustard Seeds.[4] 1 Cup "Sanalac" [This is a non-fat powdered milk that keeps your meat "moist". [5] 1 tea. Insta Cure # 1, this helps to prevent " Botulism." [6] 2/3 Cup ice cold water. Mix all these ingredients together, and pour over your ground up meat. [I double grind my meat and make sure it's kept cold ]. Now mix by hand for a good 5 minutes, then you can either put this mixture in a large zip-lock bag, or go ahead and stuff your casings,and then put them into the refrigerator to "CURE" for 8 - 12 hours. Next day go ahead and start smoking at a temperature of 160 -170 degrees, When the internal temperature of the meat reaches 160 degrees they're done. Have a pan of ice water handy, and put these still hot sausages into the water. This stops the "cooking" process, and helps prevent the casing from wrinkling up. After they cool down [1/2 hr.] dry off and refrigerate ! I hopes this information is of use to you ! Hooter.