Just got done with a batch (10 pounds) of snack sticks using Hi Mountain Sweet and Spicy seasoning and sharp cheddar cheese.
1) Season and stuff, refrigerate over night.
2) Hang for an hour before placing in smoker.
3) Dry (no smoke) in smoker at 100-110 degrees for 1 hours.
4) Smoke at 135-145 degrees for 3 hours
5) Cook until internal temperature reaches 158-165. Gradually increase smoker temperature 5-10 degrees every hour (180 max).
6) Let bloom at room temperature for 2 hours then place in refrigerator overnight.
7) Cut to size and package.
Only 40 more pounds to go.