I want to make some beef snack sticks as a test run before using up the venison in my freezer. I had the following questions...
1. What is the best cut of beef to use?
2. Do I mix pork shoulder in with the beef? If so what's is the ratio?
3. Based on questions 1 & 2 is there a cut of beef where I wouldn't need to add pork for the fat content?
I just need someone to tell me what my different options are for doing this. Any help is GREATLY appreciated since I expect to make multiple batches with the venison.
I'll be smoking the sticks in case that matters.....any advice on wood to use?