We've been enjoying a warm streak so I dug out my venison trim that I set aside for snack sticks and got it thawed and seasoned. I ground the meat on Thursday afternoon and it was stuffed yesterday, then the links hung to rest until this morning. These got 4 hours of 105 degree smoke using a blend of apple and hickory wood. After the picture was snapped they went right into a 190 degree oven where they'll be allowed to get up to 155 degrees, then they'll get hung in the garage for a couple more days to dry a bit more. When they're dry to my liking I'll cut them to length and vacuum seal them in bags of about 1/2 pound and freeze them. Of course I'll be holding a couple out for snack time tonight with some sharp cheddar on crackers and an ice cold Shiner Boch. Tough to be that combo for a late snack.