Frisco Brand Pepper Stick Seasoning

Use with 25lbs. Of 85-90% lean beef or a combination of Venison and Beef to get the lean meat mix. Wisk seasoning and small cure pack in w cups distilled water, pour over meat. Mix for 5-7 minutes until meat becomes tacky. Refrigerate overnight. Get mix ready for stuffing: add 2-3 cups distilled water and work into meat slowly, try not to get it too sticky. Now you can add cheese if you like. Stuff meat mix into casing and hang in smoker. Don't overload the smoker. Place in100 degree pre heated smoker with the upper and lower vent wide open for1 hour or until casings are dry to the touch. Close the upper damper to 1/8 open and the lower damper 2/3 open. Start to smoke 110 degrees for 2 hours Check wood supply and increase temp to 130 degrees for 2 hours. Then remove smoke pan, increase to 150 degrees for 1 hour then to 170 degrees until an internal temp of 152-155 degrees is reached. Remove sausage from smoker, spray with cold water until cooled below 100 degrees. Dry off, refrigerate 24 hours uncovered.