Hey guys I have had great results with using jerky seasoning meant for whole meat to season ground jerky. I use 1.2 times the recommended. This idea is not mine, I have to give credit to Shore Lunch Jerky Seasoning kits. It works !
Smoking snack sticks
My pellet smoker is all on smoke so when it comes time to do the first part which is 100-110 with no smoke. I would have to buy an electric analog smoker and a PID to get it to stay a consistent 100 degrees for an hour. Well I have a curing cabinet I built and use. So for the first part can’t I put the sticks in the curing cabinet with a floor heater (one I already use for fermenting sausages) in it and keep it at 100-110 degrees for the first hour. Then I can transfer sticks to the pellet smoker once I need higher temps and smoke.
Buckscent That makes sense as long as it is able to hold that temp accurately. Can we see some pics of your curing cabinet with the heat source?