Wasn’t sure I could pull off meat sticks (think Chomps dupe) but I followed Age of Anderson video (reaper chili stick variation). 5 pounds total (80/20 beef to pork). 1 tsp of homemade ghost pepper powder. Turned out fairly good. Smoked using a maze (hickory and apple pellets) for 3 hours. Tried to get the KJ to get to 160-180 but wasn’t sure I was able to hold it that low (my meater was bouncing around like crazy – I know I know, I’m anxiously awaiting my RFX) so after about 4 hours of total smoke the sticks were around 130 – so I finished them in the oven (final temp was 155-160). Turned out pretty tasty. Nice amount of heat. Nice snap. Will do it again. (Note – need a sausage stuffer – my kitchen aid grinder does grind well but it’s a PITA for stuffing casings).
by DrHUM_Dinger