Slim Jim Venison Sausage

My stuffer came with three stuffing tubes (3/8", 3/4", and 1-1/8"). I'm coming up on my second deer season where I will make my own sausage so I'm still quite the newbie. This year I'd like to throw "slim jims" into the mix as they make great snacks for travel, fishing, etc.

My question is, how do I make these using my recipes? Do I still use the hog casing I used for my normal "loop sausage" but switch tubes to the 3/8" or does this not require casing at all?

I'm also open to suggestions on how to cook them, I made a screen for smoking jerky in the smoke house....should I put them on that or cook them a different way?

smaller casings ...

smoke similar to jerky ... or could put in a dehydrator.

This is how I did it. They were gone in no time!

You can put them in the oven set on the lowest heat and crack the door.. I would do jerky this way hanging from the racks with a pan underneath to catch the drippings.