Have you done many sticks before? What size?
I have done a few sticks in the past. At least 25 lbs sometime 50lbs a year, since 2006. A 21mm collagen casing with 70/30 Venison/Pork blend. I single grind through a large plate and stuff them with a LEM 5lb stuffier. Since 2016 I did the Venison Snack Stick Kit from Butcher and Packer. Those kits come with everything you need to make a batch in the set weight. We always added 10% High Temp Cheddar Cheese before stuffing. The family like the flavor and we didn't feel the need for a change until 2019.
Last year I changed it up and did a 70/30 venison pork mix seasoned with Leggs Salami Seasoning. I added cure #1 and stuffed them in 21mm Collagen. I think I will reduce the size of the casing to 18 to see what we like more.
My reasoning for not ramping up the heat on any sausage protect is the fat. We see so many posts on here about "My sausage was dry..." A review of those posts will show, they ramped the heat.
Put the smoke to them and get them hot for a shorter period of time, then quickly cool them to stop the cooking and solidify the fat.