With a freezer full of elk meat and a full calendar ahead of hikes & fishing trips, it was time to make some snack sticks. 10 lbs I had some collagen casings (21mm) in my bin that were maybe two years old so I didn't know if they'd hold up but luckily for me they did just fine. The meat was coarse ground after harvest (Jan) and froze. I did a 90/10 elk to pork shoulder mix and added a lot of freshly ground dried peppers, garlic, etc (I'll have to dig out my recipe notes).. I did try something new. After I mixed the main cure and spices and rested it overnight in the fridge, I cooked down some finely chopped jalapenos and garlic (to take away the heat a bit since I added a lot of ground peppers) and mixed that in with grated parm and then ran it through the grinder with the fine plate. It really seemed to bring everything together nicely and should produce a nice even flavor and texture. In the smoker now, we'll see you in a few hours! Here's some Q _____ Fine Grind w/ add cooked jalapenos & garlic & parm - smelled incredible! The lady babe said to not bring raw meat and spices into the bedroom for her to smell anymore.. I just wanted to share happiness Stuffed. Drying stage and low temp smoke. Bumping up 10-15° every hour.