Anyone mix, grind, stuff and smoke their own. I started processing my own deer a few years ago and have done a little bit of sausage the last couple of seasons, both fresh and smoked. Now I�m wanting to get into snack sticks and summer sausage. Just curious if anyone would be willing to share their experiences.

I don't have any experience with doing it myself. I make jerky sticks out of some of the deer I grind up and it turns out ok. I follow Team Fitzgerald on YouTube. They put a good video on there on the very thing you are asking about. Just cut and paste this in to the search field....Snack Sticks Venison/Pork From Scratch DIY Team Fitzgerald

We make both summer sausage and snack stix. We get then seasoning from Fischer's and Hess Meats in Muenster. Summer sausage is a 2 day deal if done right but not hard, same for the sticks. Let them sit overnight in your frig after you stuff them then smoke the next day.
Ask some commercial sausage makers for some tips, they will share. The guys and gals at Fischer's and Hess Meats are great about that.
Clean up is the real pain. Use cold water high pressure wash before hot water on your grinder. Instead of a cold water shower our summer sausage gets a cold water bath to stop the cooking process.

If you don't want to hold them overnight you can use ascorbic acid, which is nothing more than straight Vitamin D and sold at your grocery store as Fruit Fresh. I'd use about a half teaspoon (2.5 g) per 10 pounds. It activates the nitrates. I works very good for color.