Place the venison and the fat in the freezer until firm.

Make the spice blend. In a medium bowl, combine the salt, pink salt, black pepper, ground mustard, coriander, garlic powder, cloves, and nutmeg. Stir to combine. If using a store-bought blend, you skip this step.

Toss the venison and fat in the spice blend.

Grind the meat mixture through a medium-sized grinder plate (1/4 inch).

Add the mixture to a stand mixer fitted with a paddle attachment. Mix until well combined and tacky to the touch. You can also mix by hand using a hefty spoon or a meat mixer.

Place the ground venison mixture into your sausage stuffer fitted with the casings. Fill the casings to your desired length and secure each end. You can tie the ends with excess casing or butcher's twine.

Preheat your smoker and place the links inside. Ensure that they are spaced out for even smoking.

Cold smoke the links at or below 100 degrees F for two hours. If you cannot cold smoke, you can go ahead and skip to the next step.

Hot smoke the sausages between 150 and 200 degrees F until you reach an internal temperature of 150 degrees. Use an instant-read meat thermometer to check. If you like a drier snack stick, smoke them to an internal temperature of 165 degrees F.

Remove from the smoker and let cool at room temperature until they are cooled through. You can also place them in ice water for around 1 minute to rapidly chill them. Using the rapid chill method can result in less smoke taste.

Once chilled, place them in airtight containers, Ziplock bags, or vacuum-sealed bags. Store in the refrigerator for up to 10 days, or freeze for extended storage.