OK guys here goes this is my first time this year ever smoking anything got my smoker for Christmas. I got a master built 40 inch propane smoker need to know the inns and outs of making summer sausage and snack sticks. I will probably be using LEM seasoning packets I've made Brotz with Ellie and packets before turned out great. trying to figure out what the best fat to venison ratio is. How long I need to be smoked what the temperature should be up to before I pulled them out and so for any help would be greatly appreciated.