So did i let it test to long i put it in casings then in the frig for the curing salt to work over night. Then put it in the smoker 120 for a hour no water in the tray and no smoke then 130 water in tray and smoke for 2 hr then 140 for 1hr then 150 for 1 hr then 170 for like 4 hr tell thay reached 160.

i start with teriyaki sauce put brown sugar in Pineapple juice hony garlec and ongon powder. Then i add my curing salt to the meat and the chease at the end of mixing.

Im asking cuz iv done it witj beef but i tryed with turkey and the finished stick were very mush should i use a binder

I have a sauce i make and put in burgers can i make it and put it in snack sticks.

Thanks