mixed up a batch of venison and pork, 8 pnds ven to 4 pnds pork yesterday mixed with a premaid seasoning from gander mnt. stuffed theminto 21 mm casings and let them cure overnight .put them in the smokerthis morn for an hr at 130 without wood and then added hickory for about 3 hrs.was keeping the heat low on purpouseto try something new i read about.poaching in water.sounded weird but i wanted to try it and it seamed to work good the sticks stayed nice and firm no wrinkles and nice eaven cosistency internal temps.i used my electric turkey fryer filled with water and set to a temp of 180 only took about 15 min to bring sticks from an internal temp of 130 to a finished tem of 160. sliced and packaged ended up with 92 ,6'' sticks.