@Parksider heck yeah!! Fresh backstraps And I really like your cooler setup!!!

@PapaSop looks good!! With Beans here in Ohio. Going to make a nice venison vegetable soup sometime this week to use up garden extras.

@Parksider I used a 11.3 mm at the tip and tapered up tube with no problems with the meat going through it. Just could not get casings on the tube all at once. Hopefully the new tube will work as I like the smaller sticks. I will probably just use these 16mm casings for my personal sticks and use the 19mm for friends batches.

@pauliedmondsjr
That is the same one I was looking at on amazon for around $26 without casings
And I do small batches also. Lol.

@blackbetty61 I love the mailbox mod! I have 2 smoker tubes if I need extra smoke. And I hooked it to an old Tv stand to get the smoker in the air and storage for all my smoker stuff.
The sausage was tight before sitting over night in the fridge. It stretched I guess? But the fresh ones did not. Lesson learned.

I made 7# each of Mandarin Teriyaki and willies with ghost pepper cheese and everything came out great. Only problem I had was I used some old casings from LEM for 1/2 of the Willies which lost there color and were tough and unappealing. The other 1/2 I used some new 16mm from Waltons which had a nice snap and beautiful color. Does age affect collagen casings?
Anyhow here are some pics

I did 2 7# batches of sticks and the water bath worked great to finish after a 4 hour smoke.

@blackbetty61 after some checking I found a 9mm 3/8” tube that looks like it might work.

I need to find a 10mm OD stuffing tube with a 1 1/2” or it may be 1 9/16” base to fit my Northern Tool stuffer. The one I see here has a lot bigger base. Any leads would be awesome.

@Parksider thanks for this post. I am making a couple batches of sticks and I wasn’t sure about the collagen casings in the water bath. I have done summer sausage and plain smoked loafs in the water with great success but I was Leary about sticks. I will post my results.