LEM smoking suggestions?

[Chewbacca]

I recently bought a seasoning kit from LEM to make venison snack sticks with. On the package it says to make an 80/20 mix of venison to pork trim/pork fat...put the sticks in a 180 degree smoker until the temp reaches 165. This pretty much defies anything I've ever read on here regarding how to smoke snack sticks. Has anyone tried this? I kind of want to try it but I'm scared of how bad the fat out will be. However, with them being the "experts" I would think they would have satisfactory instructions  :-\

[Saber 4]

I haven't done snack sticks yet, however I have found through experience that the advice on the forum is always better when different than the package directions.

[KyNola]

I am guessing LEM is trying to make the Food Police happy with that internal temperature doneness.

[Indy Smoker]

I have tried them using their instructions and they came out fine. Internal temp if 165


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[josbocc]

Chewbacca,

I just did a LEM summer sausage batch using 40% bear meat and 60% pork shoulder.  Smoked for 3 hours at 170, let it go for a total of 10 hours at 170, then bumped it up to 185 for 2 hours to get to an IT of 160.  I believe I was just breaching the "fat-out" threshold, but my end result was nothing short of phenomenal.

I followed my fellow forum members advice, and everything turned out well.  I will agree 100% with KyNola.  I think that LEM is just covering their butts with a "super safe" IT.

Jeff

[Jkwellborn]

How do you measure the IT of something like that? I have never made any. When I made summer sausage before, I just followed the directions as far as time and temp.