[Justfishin73]

First batch of pepperoni sticks on deck, just hoping to consult with the experts here.

After mixing/final grind--let cure overnight in fridge? Or stuff, then let cure overnight in casings?

Using a Bradley 6 tray smoker--I'm told casings will stick to racks, so use hooks to hang?

-100F for first hour with damper open

-125F for next 4 hours with damper 1/8 open

-170F for an hour with damper closed

-100F for last hour

Ive watched countless videos and read instructions--the heat/temp combos seem to be all over the place and I hear if left on too long, will taste like an ashtray.

Any advice is greatly appreciated.

Thank you