@steven-hegge A pork butt or shoulder will work if you cannot get your hands on straight pork fat but if you use that then I would make your mix 50% pork shoulder and 50% venison. If you are using beef fat just know that it will not be as creamy as the pork fat will be but it will work. The suet is a very hard fat from the loin area so I would say if you are going to go with beef that it would be a good choice. I like pork fat more though.
For smoke schedule and more information check out https://meatgistics.waltonsinc.com/topic/763/cured-sausage-106-basics-of-making-snack-sticks125F for 1 hour With No smoke and Dampers Open (this is a drying stage) 140F for 1 hour With Smoke and Damper Closed 155F for 2 hours With Smoke and Damper Closed 175F until internal meat temp of 160F With Smoke and Damper Closed
When they have reached 160° internal temperature remove from the smoker and put them in an ice bath to bring the heat down and help set the casing.