Mix:

1. Keep everything very cold.
2. Combine the dry seasonings and nonfat dry milk. Add them to the beef along with the ice water.
3. Mix vigorously by hand or with a stand mixer on low until the meat becomes sticky and tacky and starts clinging to itself, about 2–3 minutes.
4. You're looking for sausage bind rather than simply seasoned ground beef.

Stuff:

1. Stuff firmly into 17–21 mm collagen casings, trying to avoid air pockets.
2. Make long continuous lengths or twist/link them into approximately 6-inch sticks.
3. Refrigerate while you prepare the smoker.

Smoke and cook:

1. For these uncured sticks, I would not use the long 165°F jerky treatment.
2. After the jerky comes out:
3. Raise the Masterbuilt to about 200°F.
4. Put in the sticks with smoke.
5. Cook until the centers reach 160°F.
6. Check several sticks with an instant-read thermometer.
7. USDA recommends 160°F for uncooked sausages containing ground beef.
8. Once cooked, cool promptly and refrigerate.