I also made a batch of 25# of beef sticks. I smoked them to an internal temp of 140F and held for 30 minutes. then cooled. They vacuum packed very well. I have now sealed all the Italian sausages after freezing and that did work well. Thank you all for the tips and advice. I think next time I will try to wrap some in some thin plastic bags and then in the lined butcher paper and see how they hold up in the freezer. The rest I will freeze and vacuum seal again. I would give the butcher paper ones away or eat first since they may not hold up as well, but their presentation should be better. Piercing the package prior to thawing is a good idea, thanks for the tip.
The trays I used at 1-1/4" deep and the casings were 32mm…so close to the same height and that does help.