So you like some spicy sticks ....EH This recipe a friend gave me. Its for 10 lbs but i broke into a 5 lb also. Before i get started i just mixed up 5 lbs. My son is going to be down this weekend and the last time i will see hime before deployment to Afgn on the 20th. Here is the 5 lbs i just mixed. No time for smoking today so doing tomorrow. Here is the 2 recipes. I did deviate just a tad with the garlic. He used garlic salt, i went with powder. NOTE: If you cant tolerate MSG (ACCENT) You can leave it out. 10 lbs 10 lbs lean burger or venison 1 1/4 tsp cure 1 1.5 Tbs MTQ....Why did he add this? Not sure but it works. Yeah you could leave out and just use 2 tsp cure 1. 6 Tbs non iodized salt. If you leave out the MTQ Try adding 1 more Tbs salt 1 Tbs black pepper 1 Tbs ground chipotle pepper or your fav like ancho or? 1 Tbs garlic salt, I used powder 2 Tbs Accent 1 Tbs sugar 2 tsp cayenne 1 tsp pakrika 1.5 Tbs red pepper flakes 1 Tbs hot sauce. Your choice 1 cup water. Mix the hot sauce into the water along with all the dry 2 Tbs ECA. Mix this in last before stuffing 17-19mm collagen or sheep casings. Here is his smoking directions. Smoke between 1,5-2 hours at between 150-160. Bump heat to 170 until you got an IT of 152 in the sticks. If you like you can put these into a dehydrator to make them drier. 5 lbs 5 lbs lean beef or venison 3/4 tsp cure 1 1 Tbs MTQ.....Note same as above 3 Tbs salt 1.5 tsp black pepper 1.5 tsp chipotle 1,5 tsp garlic 1 Tbs Accent 1.5 tsp sugar 1 tsp cayenne 1/2 tsp paprika 2 tsp red pepper flakes 2 tsp hot sauce 1/2 - 3/4 cup water 1 Tbs ECA....I went with 5 tsp tomorrow. Again feel free to deviate what you like.