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19mm from LEM Edible Collagen Casing - 19mmMahogany Smoked - 2 Count SKU: 247B http://www.lemproducts.com/product/collagen-edible-sausage-casings/sausage-casings

Well the verdict is in ... my dog has a few weeks supply of lean meaty dog treats. They were not good at all. I like the lean consistency. The flavor is just bad. Well I guess you learn by your mistakes. So if anyone ever asks; Can you use marinade to flavor ground beef ... Tell them NO!

Thanks Dan ... I backed off the cure to 1 tsp. I guess I freaked a bit. They are in the smoker now. In hind site I should have slowed my roll a bit and researched a good recipe. This is just so much damn fun. It was the first time I ever ground my own beef. It won't be my last, it was so freakin...

Now after 4 hours of work an $24 worth of meat ... did I just screw it all up by adding marinade? Is it safe to eat? No real clear answer on the web.  thx rick

In the refrigerator ready to smoke tomorrow.

Great. Thanks for the tips. I'm going to run this instead of dry spice. Sent from my iPhone using Tapatalk

I going to run the whole 5#'s. Yes I will be adding pink cure salt @ 1/4 teaspoon per pound. That's what the jerky seasoning calls for, I hope that is correct.

I was just going to run the beef straight without adding additional fat. It's chilling in the freezer ready to grind. As snack sticks I think I might be ok with dryer. No other risks?

I going to make my second batch of snack sticks. I just got home from Costco and bought a 5# Beef Chuck Pot Roast. I cubed it up and trimmed it down to about 90/10, (my best guess). I wanted to try a leaner, slightly healthier snack stick. What is the drawback to cutting the fat down? thx, rick

the fat separated and made little fat pockets. Not a big deal I ate them as testers. It was very good.