Smoked Spicy Beef Sticks

bradleysmoker.com

Rossee

subheading: FOR A 5 POUND RECIPE:

5 pounds of lean burger (85/15) or venison. If using venison, add 10 to 15% beef or pork fat.

1 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.)

1-½ tsp Black pepper

1-½ tsp Red chili pepper (I used chipotle)

1-½ tsp Garlic salt

2 tsp. Accent (optional)

1 tsp Cayenne pepper (add more for additional heat)

½ tsp Paprika

2 tsp Crushed red pepper (I ran thru spice mill just a little to break up seeds)

½ Cup cold water

3 Tbsp Salt

2 tsp Sugar

2 tsp Hot sauce (I used Franks Extra Hot)

1 Tbsp encapsulated citric acid (optional)

Sheep or collagen casings 17 to 19mm

Directions at bradleysmoker.com

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