Help with smoking snack sticks

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Fire Starter
Original poster
Dec 13, 2010
I am ready to start stuffing my deer meat for my snack sticks. My question is: what is the temperature I should be using in my mes 40. When should I put the Smoke to it. How long will it take? Should I take them out at 160 internal temp? Do I stick them in cold water when I'm done? I could use some guidance this is my first time.
My advice would be to start with a kit and follow the directions exactly. This will give you a good idea how to smoke, how much cure to use etc. I use Hi Country Snack foods kits still with some really great results. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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