If you made a batch of venison bacon using ground meat you smoke that to 155 anyway then dehydrate it with some other seasoning might be worth a try.

I just finished making venison bacon using 20 lbs of ground venison and 5 lbs of pork fat and I love it. Was wondering if anyone has tried ground beef to make beef bacon yet?

mikesr Try holding your sausage overnight in a tub of Tupperware with a lid in a room that is slightly chilled. The condensation from the residual heat off the sausage will soften the skins.

Perfect thank you I love the garlic pepper seasoning is like there is a butter flavor to it.

How much more seasoning of the Pepper and Garlic Jerky Seasoning would I need to use in a snack stick recipe?

I have tried sous vide and for sure you need to pack the sticks or else the greese messes your sous vide up.

I wanted to post and see if others have tried this but I like to smoke whole BBQ chickens and after cutting the bulk chicken meat off soaking the bones and reminders in a large pot of water for 2 hours. This makes a glorious smoked chicken broth that can be frozen or used right away for chicken noodle soup. Because the bone of the chickens are hollow the smoke flavor imparted to the water with the BBQ seasoning is wonderful.

erich52 thank you i will look into that.

PapaSop did you vac seal them in portioned sized first? Did you unseal when finished and reseal or leave in sealed bag after cook?

Thank you for replying I ordered a 3rd party thermometer and will be spot checking the smoker I am using the pit-boss 7 series vertical smoker. I do add water to the pan and maintained the pan the entire cook. I think my next cook I am going to smoke for 3 hours low and slow and try the sous vide to finish the cook time.

I am having the hardest time with my vertical pellet smoker. The ventilation cap on the top of the smoker will not completely close off is the cap supposed to be able to touch metal to metal to maintain heat when desired? Last weekend I made snack sticks. Slow smoked starting at 125 and every bumping up till hitting 175 still took 14 hours and still only got to 110 internal meat temp. By the time they were done they were wrinkly and tough collagen casing? very frustrating.

I use wood clamps to secure it to a table or work surface so i don’t need to worry about sliding.

I am wondering if anyone has made the little party smokies before and if so what size casing and what type of casing was used?

Jonathon Thank you for the info I am not a official business I process out of my house but am looking into getting state licensed. Thank you I love the seasonings and products you have.

I have a person asking me to make them low or no nitrate/nitrite jerky and snack sticks is there a good alternative to sure cure for this?