I'm a little late to the party, but I'll throw my two cents worth in.....
NEPAS is the man when it comes to sticks, and what he says is the word of the man.....
I've made beef and pork mix sticks with the AC LEGG #116, but the last 50 pounds or so I've made this year have all been from 80/20 ground beef from Sam's Club (pre-ground at the store that morning, yes I'm getting lazy in my old age). I'm very happy with the 80/20 mix of meat to fat and the results I get using just the ground beef. I would recommend you shoot for that ratio in your mix of venison and pork. Or go with venison and fatback (venison as sole source of meat) in the same ratio. That might be easier to calculate instead of estimating the amount of fat in the pork and trying to work it out.
I also have taken to using Butcher and Packer "special phospate binder #414" which is their version of AmesPhos. I go at about 70% of their recommended amount and find the moisture retention and mouth feel is perfect for sticks. I've made lean sticks without phosphates and the mouth feel is different and they can almost be like dehydrator sticks sometimes. IMO, more fat would be better if not using phosphates, or you could use NFDM like NEPAS said. To me, the best moisture retention and mouth feel comes from the use of the correct ration of a phosphate binder, but make a batch without before you try that trick.
If you are a fan of the sour twang of slim jim sticks, then ECA can help you attain that pretty easily. If in the future you do use ECA, just make sure to blend it by hand right before stuffing, don't stuff with a grinder, and start the smoking process as soon as the stick as stuffed. ECA can pretty much wreck the meat if you overwork the capsules and break them (like stuffing with a grinder will do), or if you let it sit too long before smoking and cooking the sticks. I never take my sticks over 154* internal max and run my PID controlled electric stick smoking e-WSM mod at 165*. Yes it takes a while to get to that magic 152* number, but fat out can also ruin the texture of the meat so your patience will be rewarded. Beer is a great substitute for water as you just want some liquid to help loosen the mix. Also I mix everything but the ECA and then let the meat sit in a container in the fridge for 24 hours before adding the ECA and stuffing. I also add some additional ice cold liquid when I add the ECA to keep the mix loose as I'm stuffing in a 3/8" metal tube (also my stuffer has the nylon gears and I don't want to put too much pressure on them when stuffing so I like a moist mix).
As to the AC LEGG #116, it's a great base mix. I like to add a little honey and some jalapeno powder for a little bit of mild heat on the back end. The last 3 batches I've smoked have been over straight hickory pellets. I usually load the pellet tray with two rows and light both ends. Some people like to let the stick dry for a couple of hours before applying smoke, I've been very happy with my results, but either way will work. That heavy smoke lit from both ends usually burns out in about 2.5 to 3 hours. If this is your first run withe AC LEGG, I would go with as in the directions and modify the next batch if you want to tweak the flavor some.
After the sticks are done, let them cool on a rack for a few hours to overnight. I then cut them to length and put them in brown paper bag for that final flavor profile to develop. I keep what I can eat in the fridge and the remainder are vacuum packed and will be either refrigerated or frozen depending on the amount of sticks I made in that batch. Between my kids and co-workers, I find that a 5 pound batch does not even make it to the next weekend. Its strange that grown kids who have moved away will drop by to "visit" like clockwork if you have the wife mention "daddy made snack sticks" on facebook.
I have had some casings that stuck to the meat just fine and some that were loose. If they are loose, I just peel them. I've had some that loosened after they were vacuum packed and again I just peel them before taking to work, etc.... I think the quality of the bond of the meat to the casing has more to do with freshness of the casing. The LEM casings you find at Bass Pro, Cabelas, and Gander Mountain seem to be the ones that separate the most (I'm lucky and have all 3 stores within reasonable driving distance of the house and office if I need a last minute run).
I've got some clear casings that came with my last batch of LEGGS #116 which I bought as a kit from The Sausagemaker on Amazon, and those have been sticking nicely. I've also heard good things about the Walton's casings.
Ok, I'll stop rambling and let someone else talk a while....
Oh, and use the search function for NEPAS' posts on snack sticks and here are a few of mine where I used the AC LEGG #116 and ground beef: