Yes sir. Years ago I got toasted on a big buck I took to a processor to have sausage done and said never again. I started cutting my own deer and then got the itch to make sausage about thirty years ago and have been tinkering ever since.
These sticks have ample black pepper in them but not to a point that its over-whelming. No red pepper at all. They're spicy, but not hot. I wasn't going to do any sticks this fall but had a 11 pound bag of clean trim left after doing the summer sausage, ring bologna and now hot dogs, so I add a couple pounds of left-over pork trim to it and stuffed them up. Spendy little snacks even making them myself....the casings are a killer on cost.
These have turned out very good and are in the garage on a hanging rack to dry a few days then the chewing will begin.