Anybody ever make Peppered Beef Snack Stix?

[Jarhead]

I'm looking for a proven recipe, not something that I can Google.
I have a couple recipes, but they are not for sticks. I combined the flavors and need your advice and opinions.
Your thoughts on the heat of these? Cracked instead of course grind BP? Anything else that I might be missing?
Thanks in advance.

Jarhead's Hot Peppered Snack Sticks

10 lbs Ground Chuck (80/20)
2 tsp Cure #1
4 Tbsp Kosher Salt
2 Tbsp Course Grind Black Pepper
3 tsp White Pepper
3 tsp Nutmeg
3 tsp Celery Seed
3 tsp Granulated Garlic
1 Tbsp Cayenne Pepper
1/2 C Binder
1 cup Ice Water
22 mm Collagen Casings

Mix all dry ingredients into the ice water.
Slowly pour over the meat and mix gently.
Stuff into 22mm collagen casings.
Put in smoker at 140 for 4 hours. Increase smoker temp 10 degrees every hour after 4 (160 max), until internal temp is 152.
Ice water bath to stop the cooking.
Air dry and cut into 6" sticks. Zip-Lock or Vac-Pack and freeze

Edited for corrections to method.

[Papa Tom]

I'm looking for a proven recipe, not something that I can Google.
I have a couple recipes, but they are not for sticks. I combined the flavors and need your advice and opinions.
Your thoughts on the heat of these? Cracked instead of course grind BP? Anything else that I might be missing?
Thanks in advance.



Mix all dry ingredients into the ice water. Pour over the meat and mix thoroughly.
Rest in the fridge overnight.Mix well again and stuff into 22mm collagen casings.
Put in smoker at 140 for 1 hour. Increase smoker temp 10 degrees every hour (160 max), until internal temp is 152.
Ice water bath to stop the cooking.
Air dry and cut into 6" sticks. Zip-Lock or Vac-Pack and freeze

The recipes looks reasonable to me the process I'd change though. I would add the the wet stuff while mixing the meat gradually it tends to mix better that way. Do mix very thoroughly it will get very sticky. I would immediatly stuff into the casings. If you let it sit overnight it will be a brick and you'd probably have to regrind. The idea to let it sit is for curing but if you mix the cure in the water (dissolve) it will reach all meat and cure nicely in the casings. Do let the stuffed casings sit for a while at least a couple hours before smoking. I'd probably smoke at low temp for quite a lot longer like 4 hrs before raising the temp.
I'd stick with course grind pepper for better distribution at least on the first batch.
BTW 3 tsp = 1 Tbl
Another thought if you want you can make these without casings using one of those "Caulking gun" jerky shooters with a round tip. Just lay them down on a drying screen of some kind to let them cure and form a pellicle before smoking.

[Jarhead]

Thank you Papa Tom,
I made the corrections to my recipe.
I know 3 tsp = 1 Tbsp
DUH, I had one of those brain thingies.