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Combine ground beef, brisket, seasoning, cure, and binder.
Add ice water slowly while mixing.
Mix aggressively until the meat becomes tacky/sticky.
Fold in the cheese, cream cheese & jalapeños at the end until well incorporated.
Load the meat into a jerky gun.
Grease some wire cooking racks and press out long ropes of the beef sticks with spacing between.
Add to your smoker at 130F for one hour to dry the outside and create a pellicle.
Bump up the heat 10F every hour until the smoker gets to 170F.
Let cook until the beef sticks are at least 150F internal.
Once done, pull off and place in the fridge to cool for at least 2 hours.