I have a question, that I think I know the answer to, but I am relatively new to smoking so I dont want to do the wrong thing. I had a bunch of success with deer this year and I have a bunch of venison that I can process. I coarse ground alot of venison with a 70% venison, 30% course ground fatty beef, becuase I generally make beef sticks and so forth. The last two bactches of beef sticks I made came out drier than you could imagine. I did the general instruction of starting out at 110* and upping the temp 10 * every hour after the first 4 but they were very very dry. I buy beef sticks from a local butcher (that he makes himself, I might add), and they are never dry. Very nice consistancy in regards to meat. I have started curing my sticks and I dont believe for a second that any butcher smokes sticks to 155*, like most people will tell you to smoke them to. Am I right or wrong to say that when properly cured, beef sticks, or anything you smoke that is properly cured, do not need to meet an internal temperature that you find when researching such things? I have some pics of some Summer Sausaage that I made this weekend, and will submit them as soon as I get a chance. It turned out fantastic, and I am seriously considering not doing beef sticks and just sticking with summer sausage from now on. Any help would be greatly appreciated.