When making venison snack sticks what percentage of pork fat back do you recommend? I just made 25lbs with 30% fat back and they are too greasy in my opinion. Edible but a lot of work for a sub par batch. I also used Waltons 19mm collagen casings. I like them but they seemed larger than the 19mm I'm used to from LEM. Seasoned with Waltons pepper stick. A tad salty for me. Thanks for any ideas.