I read the above recipe and am unsure what the measurements should be if one is not using the pork fat, but instead using pork butt. What weight of Sure Cure and Binder should be used? I figure one can easily do the math to extrapolate from 12.5lbs to 20lbs. But, was unsure if the weights should be different for pork fat vs. pork butt or meat/fat is all the same?

Jonathon Thank you very much for clarifying! I, too, was wondering if increasing the seasonings would yield a more full flavor. Perhaps, and experiment for another time, as I have to focus on the current task at hand

I did my first batch of snack sticks last night and today. I did the grind through the two plates, using ultra lean venison (6.25lbs) and untrimmed pork butt (6.25lbs). Overnighted in the fridge in the first pic. The smoking was done in a friends’ Traeger and we fought with the temp all the way up to the 140 mark and it was able to hold steady there through the rest of the process. So, here are my thoughts and observations:

1. Need more fat. I did more analysis and the pork butt, with the fat left on it about 70/30. Take that against the ultra lean venison, and that gives me an overall fat content of 15%. Far less than the 25% fat content I need. So, I need to get some straight pork fat from Avon Hanson’s to get some of that.
2. Need a water pan or something else to add humidity, in order to prevent casing hardening. I’m guessing that happened and contributed to more drying than should have happened and shows in pic 2. Any thoughts here after reviewing the fat content and picture?
3. I need to stuff better. The going into the fridge pic made me feel good on the aesthetics. However, the after smoking pic shows me that I understuffed virtually all of casings.