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PS Seasoning Snack Stick Kit — complete 25 lb kit with No. 769 Willie's seasoning, speed cure, and smoke collagen casings for homemade venison, beef, and pork snack sticks
Snack Stick Kit - PS Seasoning - make your own snack sticks
Homemade snack sticks - PS Seasoning

Snack Stick Kit

69 reviews
Regular price $ 29.99

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SKU: 06-1664

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The PS Seasoning Snack Stick Kit makes 25 lbs of homemade snack sticks with everything you need in one box - No. 769 Willie's Snack Stick seasoning, speed cure, and smoke collagen casings. Built for venison, beef, pork, or a wild-game blend, it's the snack stick starting point hunters and home meat crafters have trusted since 1986. Step-by-step instructions are included on the package. Prepare your own delicious snack sticks at home with our comprehensive Snack Stick Kit. Our kit contains everything you need to make your own mouth-watering snack sticks with ease - from curing salts to collagen casings.

Includes

  • Enough to make 25 lbs. of meat
  • This kit includes our No. 769 Willie's Snack Stick seasoning, speed cure and smoke collagen casings
  • Try with fresh ground beef, pork or wild game
  • Step-by-step instructions in package

Important Product Update: Beginning October 12, 2026, PS Seasoning will start removing Red No. 3 dye from all Speed Cure products. While the product color is changing, the curing performance and quality will remain the same. This is a rolling transition, and product availability will be updated on this page as items convert. Read the full announcement for additional details: BLOG HERE

*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.

How To Use

Step 1: Prep

For each 25lb. batch, you’ll need:

25lbs of lean beef or 20lbs wild game & 5lbs pork

2-3 cups of distilled water

Smoker or conventional oven

Step 2: Grind, Mix & Stuff

Grind all meat through 3/8” plate, then grind again through 1/8”.  Add cure to water and mix into meat.  Add seasoning into meat and mix for 4-6
minutes until meat is tacky.  Stuff into
casings.

Step 3: Smoke

Basic Smoke Procedure:  Preheat smoker to 100°F.  Process for 1 hour(Smoke Off). Increase temp
to 170°F.  With smoke on, process for 5-6 hours or until internal temp reaches 156°F.  Turn smoker off
and allow snack sticks to cool to 100°F.

Oven Procedure:  Line the bottom of oven with
foil and lay sausage on metal screen. 
Cook sausage at the lowest temp possible for 1 hour.  Increase temperature to 180°F
and bake until internal temperature reaches 156°F.  After cooking, place sausage in refrigerator
or freezer.  For added smoke flavor, add
liquid smoke to meat before stuffing.

*Smoking temperatures and times may vary based on your smokehouse.  These instructions are meant
as a general guideline, please reference your manufacturers instructions for best results.

*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.

Ingredients

Salt, Corn Syrup Solids, Spices, Monosodium Glutamate, Garlic*, Less Than 2% Tri-Calcium Phosphate (Prevents Caking). *Dried. Speed Cure: Salt, Sodium Nitrite (6.25%), Red 3, And With Less Than 1% Glycerine (Prevents Caking). Contains: Mustard, Sulfites.

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