I started with 4# ground venison and 3/4 beef fat from brisket trimmings, which was probably the wrong fat to use, but I did. Used Bearcarver's recipe except I increased the red pepper to 1/2 Tblsp and added 1/2 Tblsp of Chipolte Tabasco. Used a jerky shooter to make the sticks, placed on frog mats and into the Cookshack PG1000 at 170° 2.5 hours later, into the fridge to cool for a couple hours and we have sticks! I think next time I'll increase the red pepper and Tabasco to get even more heat, but they were quite tasty! Thanks @Bearcarver!