To make deer sticks with cheese, you'll need a meat grinder, sausage stuffer, and casings (collagen or natural). Curing salt is important for safety, and you’ll want some sausage seasoning for flavor. A thermometer will help you track the internal temperature (aim for 165°F). Don’t forget the cheese—cheddar or pepper jack works well, and wood chips like hickory or applewood are great for smoking. If you want extra moisture or flavor, an injector can help, but it’s optional. Once you have all these, you should be set for a successful first batch!