Some of the best summer sausage I ever made was a few years ago, I made a mix of 50% venison and 50% pork plus spices and cure stuffed into 2# collagen tubes. I let them sit in the fridge for a couple days to bloom, I smoked them to 165 F, dunked them in ice water, and basically forgot about them for a month in my basement fridge. They ended up shrinking about 20% when I remembered then, but they were a nice flavorful dried sausage. I cryo-sealed each tube, froze them, and enjoyed them over the next year and a half.