Do you have a suggested thermal process for snack sticks that are not getting put into a casing? Is it different than the process with casings? I hope it is because if I follow the process above they are way to dry and harder than I would like, I have been experimenting with different temps and cook times and am struggling to get the results I want. Any suggestions are greatly appreciated. Venison with 10 percent pork fat. Next batch with be 20 percent.
