Just mixed up my batch
No grinder, so used 94/6 and ground pork.
As we discussed I am saving your pepper mix for something that I will be only one eating, think it would be to much for the boss. I did 1 1/2 tsp of Chipotle Chile in place of both the Cayenne and you pepper mix. Followed the rest of the recipe exactly. Hoping it won't be to spicy for her.
I don't have casings, going to use my LEM Jerky Cannon and do some as sticks and some as strips. Using Qmatz in MES 30.
Smoking plan from what I deciphered from your post.
Start smoker @130, I will be have
AMNPS with Apple/Cherry/Pecan 40/40/20 running the whole time
Every hour bump 10 degrees until smoker @170 or IT hits 150, guessing IT will hit 150 first?
When IT hits 150, bump to 210 until IT hits 160.
I am thinking Ice water bath when pulled, wipe any formed grease on outside off and in fridge overnight before packing.
I am hoping that hold up well without casings, worst case scenario I will have some ugly but good tasting sticks.
I will say the mix smells fantastic! Can't wait to see what final product come out as.
Let me know if you see any holes in my plan or adjustments I should make.