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AndyHCMC I will pass along a few recipes that I have from Rytek Kutas and the Mariański’s. You will need to down size. Adjust as needed. I will need to check my books when I get back home and see what I can find, I know you are looking for beef snack sticks.
Chef oh I cooked them until they got black and I had so many layers of burned on BBQ sauce. I will say it was crispy. 
Get snack sticks to 140 in the smoker and then water bath them in water heated to 160, once they reach 160 internal dump the hot water and add cold Ice water till they cool then, let them drip dry with a fan blowing over them. A double steam table pan works great on a double propane burner for water bath finishing all sorts of smoked cased products
Dave
YooperDog It’s the people that color fish and chicken with cayenne pepper in order to call it blackened. With my first restaurant, so many people were surprised that blackened didn’t mean unbearably spicy hot.
This something I read on the wed a couple of years ago and have been doing it and like the finished product.
Weigh your pork belly skin off.
Figure the amount of cure you will need.
Divide that into 1/3rds.
Rub 1/3rd of cure on both sides of belly. and wrap in plastic wrap.
Let it cure for 4 days. Open and put one more third of cure on the meat side and rub in and rewrap.
repeat after 4 more days.
after four more days unwrap and give it a quick wash under cold water and then soak in cold water for 20 to 30 min.
Let it air dry unwrapped in the fridge over night.
Then you can process it any way you like. I cold smoke about 4 hours or untill it gets a nice light smoke color.
Loosely wrap in parchment paper over night, then cool in the freezer and slice .
Works good for me and has a nice cured flavor all through the bacon.
rodney87 Walton’s has a good video on how to pump a ham. What would be better is having a vacuum tumbler that could handle a ham or turkey. You need to get the cure deep into the muscle and I want to say at least a 10% pump into the muscle at 14 different injection points. Check out the video.
blackbetty61 sorry, it is not. I had some free time to get the Android app done, but then everything went crazy and I haven’t had a single moment to get back to the iOS app. I imagine I won’t get to it for another month. Probably right after our new website for waltonsinc.com goes live.
rodney87 not quite sure what you are asking. It sounds to me as though the cure didn’t get into that spot. Cure will hold that nice pink color when it gets to where it needs to go.
Chef yes I have learned my lesson there. Burned is burned, I still laugh about learning how to make blackened fish and bbq’d ribs and chicken. Cooking the food longer just didn’t help any.
