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Reply to "Venison/Beef Sticks"

May not be exactly what you want, but I did make some 18mm beef sticks using my Summer Sausage recipe below, leaving out the whole mustard seeds and using twice as much black pepper. Smoked about 3 hours at 125F then raised temperature to 175F for a couple hours and they were plenty done. I used some pretty lean beef, but venison might be even leaner. Might be tastier, too.

Both Eldon's Sausage and Allied Kenco have some recipes specifically for sticks.
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