Let me start by saying what a great site to learn about meat smoking! I've been lurking for a while - this is my 1st post.
I'm preparing to make another batch of Venison sticks. I have searched past posts and still have a few questions I'm sure the experts here can answer.
I'm using LEM Hot snack stick seasoning I received as a gift. Does the LEM seasoning pack contain cure? I'm expecting it does but want to be sure. Has anyone ever used this seasoning? Unlike me - the wife and kids don't like em real hot. In the future, I plan on making my own seasonings from some of the recipes I've found here.
I plan on using 80% ground venison and 20% pork fat I got from the butcher shop. Is this a good ratio? Should I use ground pork instead of the straight fat?
I'm using sheep casings for the first time - used edible collagen on the last batch. Any tips or challenges using the casings?
I'll follow the smoking temps from here. 120F no smoke for 2 hours to dry, 10F temp increase per hour to 170F, hold to a IT of 152F. Should I add water in the smoker?
Just purchased a AMAZN PS and am anxious to try it out as well.
I'll let you know how they turn out.