Only made 5 pound of meat up after the last fiasco. I think my meat guy ground the sirloin tip a little finer this time, I also add 1 1/2 cups water to the mix, will cut that back some next time. Used a seasoning from Zachs, I think, got it from Allied Kenco. Stuffed into 19mm collagen casings. Only split once during the process.

After modifying the smokette, I hung the sticks from a couple of 1" wood dowls, set at 100 for about an hour with the door ajar slightly, and then threw in a few small pieces of hickory, and set to about 155 for 2 1/4 hours, internal temp was 140 to 145.

They were good warm, will see how good they are in a day or so.

Only problem i see is the casing doesn't seem to stick to the product, it can be easily peeled off. The last time what I did get stuffed and made the casing was inedible, not that bad this time.

I had a similar problem with the collagen casings on my snack sticks. I may try to find some other type of casing for the next try.

My sticks were also fairly greasy. I don't remember what type of meat I used. How were your made out of ground sirloin?

Once smoked you shouldnt need casing anyway. Just peel it off like they do hotdogs.

I have done this to 22-24mm collagen cased smoked sausage in the past because some family members didnt care for the casing.

Just a thought.

Check out this site www.askthemeatman.com/ac_legg_snack_stick_recipe, they have a good example of making beef sticks and the such,
I have always ground using a 1/8 plate for snack sticks.
I have not had a chance to try out my smokette 8 yet on this type of smoking.

Dave