Hello Hanky where are you from?,
and to SMF
soon as Dave see's your profile he will ask you to update it,
you are in luck bacause I just put a 5 lb batch of venison snack sticks in the MES30 smoker, this is about the fifth time I have used this particular recipe and have had great success.
When I say success I mean that others that try it like it as much as you do..
venison: SNACK STICKS 12-7-12
4# Pre-Ground Venison
1 lb 50/50 pork fat
1 pkg LEM Backwoods Seasoning W/cure#1 included
1 TBL Crushed Red Pepper
1 TBL Grd celery seed
1/2 cup SPC
1 Cup Cold distilled Water
21mm clear collagen Sausage casing LEM brand
Grind pork fat thru med plate.
Mix all ingredients listed well (except cure#1)
Mix cure with water then mix in meat block
Grind mixture thru sm plate
note: should stuff before Frig overnite
Stuff in collangen casing
Remove from fridge let stand at rm temp 1-2hrs
Start smoker at 130deg - 1 hr no smoke
Up temp to 140 - add smoke
then 150 next up 10deg every hr until 170
Finish on the smoker until IT reaches 150-152
started @ 9:30am
this is as detailed as it gets
try it and let me know
al