Hello and Happy to make your acquiantance from Northern, IL,
I am a travelling bow, rifle, and muzzleloader big game hunter and thoroughly enjoy eating all types of venison and especially sausage. I have been into smoking for a couple decades beginning with a simple charcoal burning tube-type smoker, but now own two Cookshack SM75 digital smokers and horizontal barrel smoker with an indirect charcoal chamber.
My reason for joining is to contribute any tidbits I can and to learn new recipes and techniques from other members.
One area of immediate interest is to learn a dependable method of gauging the pork fat to meat ratio in different pork cuts by looking at it and then how to decide what venison to pork ratio is best for moist non-crumbly sausage and sausage sticks. i.e. the whole shoulder, picnic shoulder, butt, fatback, side/belly.
I know this is not an easy question. Also, I do know about starting with a low drying temp around 130⁰ - 140⁰ and working up to ~170⁰ with an internal temp of at least 152⁰ without letting the fat turn to liquid.
MT Elk Hunter