Got ya covered.....Cajun, sweet and spicy!! LOL!!
Cajun Sweet heat Stix
25# ground pork 75/15 or 80/20 thru 6mm plate
OR 40/60 venison and 80/20 or 75/25 pork
6 TBSPS. Mortans fine pickle salt (108g)
1 oz. cure #1
2.5 TBSPS. Black pepper
2-3 TBSP red pepper flakes (to your taste)
2.5 TBSPS Monosodium glutamate (30g) (if leaving out, MSG is 60% the sodium of regular salt so adjust salt accordingly)
1 TBSP. granulated onion
1 TBSP. granulated garlic
2 TBSPS. Paprika
4 TBSPS. Dark Brown sugar
1/2 tsp. finely ground by leaf
5 cups NFDM
2.5 cups very cold water
1/2 cup cane syrup, maple syrup, or brown sugar
Stuff into 19-21mm collagen casing or natural sheeps...
https://www.smokingmeatforums.com/t...-goose-pork-snack-sticks.300341/#post-2117068
These are not fermented sticks so must be smoked to 146*F minimum for 30 minutes per the USDA. Dry to 45% weight loss @54*F; 75-80%RH for 7-10 days.