Do Any of You Make Your Own HOT STICKS??

After seeing what some of these meat processors charge for making hot sticks, I decided to try it on my own. The highest price I found was $4.25 a lb. lowest $3!

I have all the equipment since I do my own prosciutto, dry cured sausage and fresh sausage from pork every year. I have the grinder, meat mixer, stuffer and smoker...However, I'm wondering if any of you have tried this on your own and may have any special tips and recipes on making these deer stick smokies. I have some basic ideas for what to add, but would like to see what others like. I'm also planning on getting some high temp pepper jack cheese to add to the mix at Con Yeagers. Any recomendations on smoking and or adding any nitrates/preservatives? My plan was to smoke at a lower temp such as 150* to 175* for about 6 hrs.

Any advice or suggestions greatly appreciated!

~Paul

Did my own for the first time last year. Didn't do the cheese. Used the con yeager mix for hot sticks. They came out awesome, however not real hot.

My friend reccomended using the pepperoni mix in the hot stix casings, said it is real spicy and came out great. trying that next.

I take mine to get them smoked as I am usually hunting and it is easier than tending the smoker all day. Let me know if you have any questions.

they are a lot of work, but worth it.....

You guys use natural casing for yours? 
 
My dad has the equipment since he makes several 50# plus batches of kielbasa every year, I just need to make sure his stuffer (old cast iron job) has the smaller attachment for small sticks. 
 
Do you guys use 100% venison or do you mix it with beef or pork?

I like mine mixed with beef. You can't beat Con Yeager spices. Gona have to try and add some smoked cheese this year.

We add garlic, fennel seed, black pepper, white pepper and crushed red pepper to the con yeager mix. We don't use natural casing for hot sticks cause there a pain.

natural casings are where its at, keeps everything in check if you aren't shooting straight onto a rack and you can still strip it off if you don't want to eat it.  Dried chili's crushed up into flakes add a bit of kick... as with anything that has pepper, nuke it for a few seconds in the microwave to increase the flavor

i have had trouble adding pork fat while using casings. i just use strait deer what ever seasoning you want, and no doubt add the cheese.

What type of stuffer did you use?

I use an old Enterprise crank stuffer....they are awesome stuffers....I have a 10lb model and a 5lb. I used for these.