Hello
Starting to experiment with meat sticks and want some help to ensure i make the right purchases.

My plan:
Use chuck flap and beef fat farce
Slim Jim size stick end result

A Curveball:
I want to try to execute this out of a Rational Oven

Basically:
What size casing would i need and accompanied stuffer tube

What chemicals would i need to ensure a solid end result

Thanks for any and all help
Please let me know if you’d like any more information!

Any suggestions on an affordable water activity meter? They all seem quite pricey.