Recipe for snack sticks:

6 lbs lean ground beef, buffalo, venison, or elk
4 lbs lean ground pork
5 tablespoons Morton Tender Quick or Sugar Cure mix
6 to 8 tablespoons seasoning mix (mine is a mix of white pepper, black pepper, cayenne pepper, seasoning salt [not too much or the mix will be too salty], garlic powder, onion powder, thyme, adobo, and a splash or two of chipotle tabasco sauce)
2 cups ice cold water
two hanks of 17-21mm collagen casings. (one hank will do 5 lbs of meat)

Freeze ground meat. Let it thaw until it is just soft enough to crumble with your hands. In a large bowl, break up and mix the meat together with the cure, the seasonings, and water. Mix by hand for at least 5 minutes. Immediately stuff meat into casings, as the cure will start to set up the meat and make it stiff in about 15-30 minutes. When casings are stuffed, twist off to appropriate serving lengths (30 to 45 sticks from two hanks) and refrigerate for at least 6 hours for the cure to do it's thing, but not more than about 24. Sticks can be dehydrated in the oven or you can smoke them until they become stiff and resilient. Usually I can dry them in my smoker for a day and they are firm enough. You can dehydrate them considerably and they become quite tough and chewy like good jerky, just the sort of thing to enjoy on the trail.