3 pound ground beef, venison or goose
3 tablespoon Smoked Paprika
3 tablespoon kosher salt (I've replaced the cure with the Kosher salt to remove some of those lovely chemicals)
1 teaspoon granulated garlic (or 2 fresh cloves)
1 tablespoon Fennel seed (freshly ground)
1 teaspoon anise seed (freshly ground)
2 tablespoon red pepper (crushed)
1 dash black pepper, fresh (a few grinds)
Grind all your spices as fine as possible.
Mix everything very well in a glass bowl.
Use jerky gun with smallest adaptor, use in 21mm colagen casing to stuff the meat in.
Smoke at about 160-180 ish until your preferred dryness is met.
I have done this with venison and used a jerky-gun to lay out sticks, they were good even without a casing because the outer layer got a nice shine to it while smoking and felt like they were cased when they were done.
Give that a try, you could always lose the anise and fennel and see what happens too. But add more pepper to add a little zip.