@metlman501 I agree, my wife loves them and is probably her favorite. I’m like eh, they are ok but don’t plan on making again unless she wants a batch

@tjsauer do you buy a bbq mix or make it up yourself and use bbq sauce?

As @TexLaw said.

@blackbetty61 you got it together sausage warrior. If it works for you that’s all that matters Thanks for the insight. Cheers

@metlman501 While not as critical I still would recommend it. I do cure accelerators on every batch of snack sticks I make and I still run the drying cycle. It helps get the outside ready. Plus the smoke is going to be wasted at that point as 30 something degree meat isn’t going to accept much smoke flavor.

I did a 10lb batch of Blue Ribbon with jalapeños and cheese, turned out good, everyone that got one seemed to like them. 7.5lbs deer meat, 2.5lbs pork fat, 7.2oz blue ribbon, 1lb cheddar cheese, and 2 cups of chopped pickled jalapeños.

@metlman501 Yes, tubed vs non tubed. No, haven’t used collegen for brat’s yet.

I use fresh and freeze them. Run them through a food processor and add them frozen to the mix. Adds great color and flavor.

Thanks for taking the time to reply. I’ll likely try a small amount of the batch just to experiment. If it’s successful I’ll report back! Have a Blessed day.