i had huge sucess with my 4th round of sticks (slim jims). i finally perfected these. first time i had cut to length before smoking. huge mistake with the colligan casings. second round last season i had heat to high causing fat to render to surface between casing and meat. 3rd round this year i did for a buddie turned out really good. tight and pretty moist. so a coulpe weeks back we went to gander mnt and i got some 21mm casings and seasonings. snack stick flavor from lem witch is where i order my seasonings from every year. this round i used 40% angus beef 40% lean venison and 20% pork boneless country ribmeat. heres the 15lb angus roast i got for beef. 15 lbs WOW. cut steaks and a roast from remaining. got it for $32 on sale from $67. the chunk at top left was for these. right lower is steaks i cut and the right is a nice roast i cut for the pot or smoker. at 15 lbs it was a lil big for my 3 quart crockpot lmao. ground the meat and mixed in seasonings. reground again through a 3 /16th plate and mixed in water 1 oz per lb. stuffed in casings and let cure for 2 days. again something that i did on the 3rd batch that didnt hurt. usually let them just sit over night. on the smoker. then smoked on the brinkman horizontal with mesquite at 190. they reddened up nice casings are tight and there better or as good as the old wisconson sticks. everyone loves them. right off smoker to ice cold bath. cut to length and vaccum sealed in 5 and 10 packs made 120 12 lbs. in the bath done. made 3 rounds. this was one. cut to eatin size. a lil squeese to show the juices.