Grind venison and fat together through a ⅜" grinding plate.
Combine water, non-fat milk powder, jalapeno flakes, sugar, Worcestershire, black pepper, dry mustard, garlic powder, celery seed, salt, and pink cure. Mix to combine then pour over meat and combine further.
Run mixture through the ⅜" grinding plate a second time, then place in the refrigerator overnight to allow flavors to meld.
Preheat smoker to 130 degrees and add desired wood.
Add high temp cheese and encapsulated citric acid to the sausage mixture and combine thoroughly.
Load venison sausage mixture into sausage stuffer and tightly fill into 19 mm casings.
Hang sausage in the smoker, or lay flat on racks if needed, ensuring sausage is not touching to allow for even cooking.
Smoke sausage at 130 degrees for one hour then increase the temperature to 140 degrees and cook for another hour. Proceed to increase the temperature hourly at twenty degree increments until the smoker reaches 180 degrees.
Sausages are done when they reach 152 degrees, ~7 hours, cooking time will vary.
Remove snack sticks from smoker and place in ice cold water to stop cooking and set fat. Once cooled, the sticks can be cut and stored.