Jonathon ok great so if I use fatty ground pork with 80/20 beef do I still need a binder if I let it chill all night and use a meat gun to make the forms? Also can I cook it entirely on my smoker or do I need to use an oven also?

Jonathon so in order to get pork fat in the sticks, what is the best way to go about that? I don’t have a meat grinder I was just gonna but the meat from the store.

I am new to the beef jerky world, i recently got a traeger and wanted to make some snack sticks but dont want to invest a lot of money into it since i am just starting out. I plan to use a 80/20 or 90/10 ground beef and ad some waltons seasoning to it. Anything i need to know or ad to the beef to get it to taste good and last for longer? Thanks for the help!!!