venison summer sausage and hot sticks question
My percentage is 2/3 venison to 1/3 pork. If you want to improve the flavor replace some of the venison with trimmings from a black angus chuck roast. When I say improve flavor I just mean with the beef added you get some "beef flavor" in your summer sausage. Don't get me wrong using venison is fine. My wife likes it better when I add the beef.
Eyeman has it right on with the smoking temps. Smoke at 100 degrees open vents 1-2 hours to surface dry the casings, add smoke with 1/4 vents open at 120 or less for 4-6 hours and finish at 175-180 closed vents until internal is 152. 152 degrees is a bit on the low side. Okay to go to 158 degrees just be carful. Once you get to 160 degrees you start to lose fat real quick. I'v made the mistake of bumping up the temp on my gas smoker to finish off and ruined a batch to the extent I threw it out. Low and slow is the key. If your using the standard 2 1/2" fibrous casing you should be in the 10-14 hour range for smoking time.
Hope this helps... now go make some sausage!