I dont understand this. I got my hot sticks things from the sausage maker and on the back it says to cook then to 152 internally. The first batch I made was beef. I used 3 lbs beef to 2 lbs pork, cooked them till they reached 151 internally ( this took 6 hrs)and they turned out great! There was NO fat on the bottom of the smoker. The smoker reached 165 degrees and never higher. I made another batch this time out of venison scrap. I did the same exact things (3 lbs venison to 2 lbs pork)as described on the beef, but the only thing different is I cooked them internally to 148 degrees ( this took 8 hrs). The smoker never went higher the 165! They turned out TERRIBLE!! There was alot of fat on the bottom. They had a funny taste and were dry!! I'm not sure if I should cook them and lower internally because I want them to be safe to eat. I will be doing mostly venison for my family....Please help me get this right.