I know there's lots of threads about snack sticks on here but I think I'm missing something or doing something way wrong. My sticks always turn out overdone, or too moist, or just not flavorful enough. I use ground beef. Mix in black pepper, salt, garlic and paprika. I think that's part of the issue. Wrong seasonings??? Then I add cure. Then I mix together real well and stuff in 19mm callogen casings that I got from Cabelas. The local smokehouse I get beefstick from uses mahogany casings so I'm thinking I should use those instead? After stuffing, I hang in the smoker and smoke at 175 and it seems like they hit 140 internal pretty quick. Seems like the beer inside the casings doesn't stick to the casings real well. And there's definitely still moisture inside. I know I'm messing up here. Can someone help me out?