Made 2 x 10 lb batches of venison/pork butt snack sticks this last weekend. I placed coils of snack sticks on 4 (14x14) grills in a Smoke Shack 55 (made in 2003). They turned out very well and tasty. I used brownish 21 mm collagen casing and resulted in uniform sticks (no grate marks). I placed a temp probe into the end of a coil (top rack) and it appears the temp reading was fairly accurate, based on the outcome. First sausage of any kind I’ve ever made.

mtnjim I’ve made two 10lb batches of venison/pork snack sticks. I used 2:1 ratio of lean venison and port butt. I smoked using a Cook Shack model 55 smoker and started low (120F) without smoke and door ajar. I added smoke the 2nd hour and ramped up the heat every hour x 3 until the batch reached approx 160F in 4 hours. They taste and look great.

Jonathon no, I’ve only used lean ground venison. I’m assuming you can add fat but shelf life would be short and globs of fat beaded up on the jerky probably wouldn’t be desirable.

Try Kent Rollin’s cowboy chili. I’ve cooked it a few times and my wife loves it.

https://youtu.be/nPItJS1gtVY

Across…placed sticks in smoker as coils.

Tex_77 that’s my favorite recipe…love them with philly cream cheese and at times add them to “egg bites” that I make using sous vide.