I tried something new with a bunch of my waterfowl meat. Mixed with some ground pork fat, pink curing salt, kosher salt, course ground black pepper, ground mustard, brown sugar, lime juice and orange juice. Then did half the batch with jalapeņo added as well.
Stuffed in sausage casings and then smoked for about 8 hours. Let cool, and cut into small snack sized sticks.
I’m very pleased with the results, and these will make killer grab and go snacks for the blind bag. Now that I have a system kind of figured out I think I’ll be doing more of this in the future.