I just got through processing a deer. It took A LONG TIME. I made steaks, roasts, ground, jerky, and sausage (with pork). I've got 4 lbs of ground left and I'd like to make some Snack Sticks. I bought the LEM Backwoods Snack Stick mix to try, but it says I need to add 20% fat. The directions for Hi-Mountain brand don't mention that. So can I make Snack Sticks without pork?
I'll be using collagen 21mm casings. What's the best way to do this? How many oz of wood, temps, time, etc? Thanks.