An advantage of using a smoker (smoke house) versus an oven or dehydrator is the ability to add real smoke to the product.

To start weigh out meat and fat according to your recipe instructions.  Grind once through coarse plate (3/8" or 1/2").  Add salt, curing salt, seasonings and water per instructions.  Mix/knead well; fill stuffer with seasoned mixture.  

Slide collagen casings onto stuffing tube.  If you're using a beveled tube you may have to cut casing into sections with a pair of shears as the whole casing may not fit .  Once the meat mixture starts into the casing pinch the end of the casing together with your forefinger and thumb so the meat doesn't flow straight through the casing.  Fill the casing carefully making sure it is full enough but not so full that it bursts at the time of filling or later when the casing is being linked.  It will take some practice to acquire the "right feel".

Form the filled casing into 8" sausage sticks by carefully twisting the filled casing 4 to 5 times to the right, form the next link and twist it 4 to 5 times to the left.  To help prevent collagen casings from unraveling you may separate each link with a twist of butcher twine, however this is tedious work.

For more info see 
Eldon's Sausage and Jerky Handbook

2.  When the meat mixture starts flowing pinch the end of the casing together with your forefinger and thumb; fill the casing with the mixture being careful not to fill the casing to the bursting point.  

3.  Form the filled casing into sausage sticks by twisting the first link 4 or 5 turns to the right and the second link 4 or 5 turns to the left.  Use care to prevent collagen links from unraveling before they're placed on smokesticks.  Some home processors tie each link with butcher twine, very tedious work..

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How to Make Pemmican

To make Pemmican grind 4 ounces of jerky, 4 ounces of raisins and 3 ounces of currents two separate times through a 3/16" grinding plate into a medium-size mixing bowl and set aside.

Combine 6 tablespoons of crunchy peanut butter with 2 tablespoons of warm honey; mix well.  

Add honey mixture to ground jerky, raisin, current mixture and 1/2 teaspoon of cayenne pepper; stir with spoon until it becomes a thick paste.

Roll the pasty mixture into 1-inch balls, cool and store in freezer until needed..

 Makes a fantastic snack food for any occasion!

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PEMMICAN

4 oz. venison or beef jerky
4 oz. raisins
3 oz. currents, dried
6 tbsp. crunchy peanut butter
2 tbsp. honey, warm
1/2 tsp. cayenne pepper 

Try this recipe as is an see how you like it.   If you want to make changes try adding your favorite spice.  You can also add different  dried fruits and nuts.  Dried cranberries are excellent.  It's easy to make so experiment until you find your winning combination.  

For more info see 
Eldon's Sausage and Jerky Handbook