Add the ground beef, diced habaneros, shredded gouda, seasoning, and curing salt to a large bowl.

Mix thoroughly for several minutes with your hands (use gloves).

Cover the mixture and refrigerate for 30 minutes to 2 hours.

Transfer the meat mixture into your jerky gun and use the snack stick attachment.

Pipe long, even strips onto lightly greased wire racks, leaving a little space between each stick for airflow.

Preheat smoker to 165°F–180°F.

Place the racks in the smoker.

Smoke for approximately 3–5 hours, depending on thickness.

Begin checking after 3 hours.

The jerky sticks are finished when they are firm, slightly bendable, and reach an internal temperature of 160°F.

Preheat dehydrator to 160°F.

Arrange the racks so air can circulate freely.

Dehydrate for 4–6 hours.

Start checking around the 4-hour mark. Finished sticks should bend slightly before cracking but should not feel wet in the center.

Preheat oven to its lowest setting, ideally 170°F–180°F.

Place the racks on sheet pans to catch drips.

Bake with the oven door cracked slightly to allow moisture to escape.

Cook for 3–5 hours, checking periodically.

The sticks are done when they reach an internal temperature of 160°F and have the texture of traditional snack sticks.