10 pounds of Greg's spicy beef sticks, still my favorite.

[Tenpoint5]

Nice job, glad you like the recipe. I'm gonna have to make some myself one of these days. Maybe getting laid off for a couple weeks, if so that will give me time to get things going.  :)

Amazingly enough I still haven't made these! They on the tado list. I may have to have 10.5 1/4 make them.

[WoodlawnSmoker]

Does anyone have this recipe handy that they could post.  I realize it's on the susanminor site but I still can't access it.

[Smoke some]

10 Pound Recipe •10 pound lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
•2 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.)
•1 Tbsp Black pepper
•1 Tbsp Red chili pepper (I used chipotle)
•1 Tbsp Garlic salt
•1 Tbsp Accent (optional)
•2 tsp Cayenne pepper (add more for additional heat)
•1 tsp Paprika
•1-1/2 Tbsp Crushed red pepper (I ran thru spice mill just a little to break up seeds)


•1 Cup water
•6 Tbsp Salt
•1-1/2 Tbsp Sugar
•1 Tbsp Hot sauce (I used Franks Xhot)


•2 Tbsp encapsulated citric acid (optional)
•Sheep or collagen casings 17 – 19mm



5 Pound Recipe•5 pounds of lean burger (85/15) or venison (If using venison, add 10-15% 5 pounds of lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
•1 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.)
•1-1/2 tsp Black pepper
•1-1/2 tsp Red chili epper (I used chipotle)
•1-1/2 tsp Garlic salt
•2 tsp. Accent (optional)
•1 tsp Cayenne pepper (add more for additional heat)
•1/2 tsp Paprika
•2 tsp Crushed red pepper (I ran thru spice mill just a little to break up seeds)


•1/2 Cup cold water
•3 Tbsp Salt
•2 tsp Sugar
•2 tsp Hot sauce (I used Franks Xhot)


•1 Tbsp encapsulated citric acid (optional)
•Sheep or collagen casings 17 – 19mm
Directions: 1.In a small bowl mix hot sauce, sugar, water and salt together. Stir until sugar and water are completely dissolved.


2.In a separate bowl, mix the rest of the dry ingredients except the encapsulated citric acid. Stir until well blended.


3.Combine wet and dry ingredients with meat and mix well.


4.Just before stuffing mix in encapsulated citric acid, and stuff mixture into prepared casings. Arrange sausage on racks, and place into the Bradley Smoker.



5.Apply smoke for 1 1/2 - 2 hours at a cabinet temperature of 150°F-160°F. Then bump the cabinet temperate up to 175°F until internal temperature measures 152°F. At this temperature you will have a fresh snake stick style. Or you can continue until you reach your desired dryness or dehydrate further for Slim Jim like dryness.

[WoodlawnSmoker]

Fabulous, thank you.  Yours look so good I've just got to try them.