Pepper Sticks

10 pounds of wild game

5 pound pork roast

Pepper Stick Seasoning and Cure

2 cups of woods chips (Hickory/Apple)

Tooth picks

Trim any bluing off game and fat off pork.

Coarse grind game into a stainless steel bowl.

Grind pork into same stainless steel bow.

Mix packet of pepper stick seasoning to wild game and pork mixture.

You will need a measuring cup for water to add cure mix. Read directions off seasoning for water amount.

Add Cure to water and mix well.

Mix water, cure and meat by hand.

Manualy feed collagen casings with sausage stuffer (Sausage Stuffer) and run into stainless steel bowl.

Avoid making bubbles in casing. Make one continuous loop.

Pre-heat smoker to 140 ~ 150 degrees.

Add wood to fire box.

String sausage vertically in smoker in loops by hanging from tooth picks in grate.

Allow to cook for 10 to 16 hours until consistency is to your liking.

Use meat scissors or knife to cut into desired lengths.

* Add high temperature cheese to the meat mixture for added flavor.

This is an extremely low fat meat stick and you would never know!

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