if you are using a commercial snack stick mix its formulated for 25 lbs of MEAT … adding cheese will be extra final weight

Had a mes 135 electric for years … Its ok
Just got a Pitt Boss 3 series electric. Wow what a difference. 5 year warranty as well.
If cost is not an issue a new pit boss pellet smoker is what i would look at. Again a 5 year warranty.
Keep in mind an electric is far less cost to operate but a pellet smoker WILL give you a better tasting product

lamurscrappy Google says .0875 equals 1/2 teaspoon…so 1/ teaspoon for 10 lbs and 1/4 teaspoon for 5 lbs
someone else please check it and post back

Just wanted to give an update … I switched up to a meat mix of 50% deer 50% pork butt . Eliminated the liquid smoke
now grinding twice , mixing spices and sure cure.
refrigerate for approx. 6 hrs
then stuff in casings and refrigerate overnight
in the morning smoke according to waltons schedule
last 2 batches have come out awesome
many thanks

after reading here several times about denatured meat … and how it has ruined a batch of meat the question comes to mind
if when mixing you realize that its just not getting good protein extraction ( not getting at sticky product) what steps can you take to recover the batch ?
probably different answers depending on fat content but lets see

I have a 12" tube… been using about a year… way better than chips no need to soak . get smoke immediately
cold or hot… makes great flavor for chickens, pork butts and sausages

I truly appreciate all the answers here as I am just learning snack stick making… been using the smoker for 7 to 8 years for BBQ, chickens and such just ventured into processing my own sausages in the last year… Have so much to learn
looks like more detail is needed … I do use a PID (and it works very well for controlling temps)
Liquid smoke is Castella 1 Qt. Liquid Smoke Item #: 125XTR061975 and its specifically for adding directly to the recipe as stated by the MFG… I was just trying the liquid smoke because it works so well in the jerky I make in the dehydrator
my smoker does not have any movable vents other that a small 3/4" hole in the top right back corner (where I run my PID probes) so yes it means I have to open the door for the first hr . closed after that.
I also use a 12 " amazing smoker tube with 100% either hickory or apple pellets
All the batches have been the same meat block, same casings, mostly Waltons spice mixes, hand mixed till I get a clingly/sticky meat /spice mix… All have sure cure, tryed some with ECA , one with smoked meat stabilizer (turned out terrible) and the last 2 with Sodium Erythorbate… I am running about 50 / 50 success rate
I have done several batches of Lebanon bologna, summer sausage and pepperoni and lots of brats and no real issues
just seems to be snack sticks are kicking my butt and don’t know why

I am mostly smoking snack sticks in a masterbuilt smoker. trying to figure out why some batches come out mushy tasting and others are good a meatly with great flavor …
I thought the common issue with the sticks was… the mushy ones I added liquid smoke
using some smoke schedule posted here by waltons
no smoke, door open at 120 F 1 hr to dry casings
then 140 1 hr with smoke, door closed , then 160 ect
finish at 170 till internal temp is 155
same meat block each time 50 % deer 50% pork butt
19 MM smoked casings

can adding liquid smoke to a snack stick recipe denature the proteins ?

@ewspears Have added hi temp cheese to ALL the burgers we make… works great