Check out this site www.askthemeatman.com/ac_legg_snack_stick_recipe, they have a good example of making beef sticks and the such, I have always ground using a 1/8 plate for snack sticks.I have not had a chance to try out my smokette 8 yet on this type of smoking.Dave 2005/9...
Hello everyone, I am new to this forum and jerky/snack stick making. I have read a bit about it and I know that 160F should be the desired "initial" temperature to kill off any bacteria in ground beef jerky or 165F for chicken jerky I do believe. After d