Venison Snack Sticks

[stuckinLA]

I've never made them before, but I wanted to try it this year. I was going to buy the kit from cabelas but it's been discontinued.
Can someone post how they make theirs and what's needed to do it? Do you use a seasoning kit or mix your own seasonings?
Any information, even if it seems rudimentary,is appreciated.

Thanks

[Big Guy01]

Here is what i do

Pepperetts


8 Lbs. Pork shoulder
7 Lbs. Venison
6 Tbs. Salt
9 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #2
1 Tbs. Mace
1 Tbs. Amino Phosphate
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
1 1/2 cups Fermento
1 liter cold water

Grind meats through a fine plate, re grind to mix.
Add spices and water, mix well.. Stuff into 22mm collagen casings.
Link into 10 "œ lengths with butcher cord. Hang in smoker and dry for about 1 hr. at 130 F,
apply a heavy smoke for about 3 hrs @150 F. Increase smoker to 175 F and smoke to 155 internal.
Allow to cool.
Then hang to dry to desired texture..

[jerseyhunter]

Big Guy: what's amino phosphate?

[Big Guy01]

its a special binder for sausage