Smoked for 3 5 hours using hickory internal temperature of 165 f.
Making snack sticks in smoker.
Ground beef choose meat with high fat content to avoid drying out 2 tsp black pepper coarse 2 tsp mustard seed 2 tsp garlic salt 5 tsp meat curing product with sugar and salt 1 tsp hickory smoked salt.
Stuff into sheep casings or small stick size casings 17 19mm.
Cooking the sticks can be accomplished in the oven on a smoker or in a temperature controlled dehydrator that can be set to at least 160 degrees.
Continue until desired dryness or dehydrate further for slim jim like dryness.
Then bump temp up to 175 f till internal temperature measures 152 f.
Mustard seed 2 tsp.
Stop at 152 f internal temperature for fresh snack stick style.
2 tsp.
500 grams 1 pound fatty pork 500 grams 1 pound lean ground beef or game meat 2 5 grams 2 ml 0 088 ounces 2 5 tsp prague powder 1 13 ml 2 1 2 tsp 16 6 grams kosher salt 5 ml 1 tsp 5 2 grams buttermilk powder 4 ml 3 4 tsp 2 4 grams pepper 4 ml 3 4 tsp 3 0 grams garlic.
Then finish up with a smoking temperature of 180 f.
These pictures are outstanding.
For the first 2 to 2 1 2 hours smoke the sticks at a temperature of 150 f to 160 f.
Coarse black pepper 2 tsp.
Hickory smoked salt 5 tsp.
Meat curing product must contain salt and sugar.
Legg snack stick seasoning 1 tsp prague powder 1 curing salt 19 21mm collagen casings for the sake of convenience i recommend the 21mm size whereas strongly advising against any.
Smoke 1 1 2 2 hours at 150 160 f.