I use a Bradley electric smoker for salmon, summer sausage and snack sticks.
For my summer sausage (vension or elk) I use Hi Mountain summer sausage spices to start my recipe. I mix pork shoulder butt with my game meat at a 1:4 ratio. I add 8 jalapenoes (no seeds) per lb, 1 lb of high temp chedder cheese per 10 lbs, and 2 Tbsp of soy protein concentrate per 1lb of meat. I cook at 100°F for 1 hr then turn the smoke on for a total of 3 hours (9 bradley hickory smoke pucks). I then smoke/cook at 130° for 2 hrs, 150° for 2 hrs (halfway through this I stop smoking and just cook), 180°F until my internal meat probe tells me the meat is at 156°F.
For my snack sticks (vension or elk) I use PS Seasoning and Spice or Cabelas Smokehouse in a hot snack stick. I mix pork shoulder butt with my game meat at a 1:4 ratio. Sometimes I will also add 1 lb of high temp cheddar per 10lbs and always 2-3 Tbsp of soy protein concentrate per 1lb of meat. I smoke to the same profile as above.
I've also made smoke macaroni and cheese, smoked almonds, and cold smoked cheese in my smoker.