Hot Snack Stick Kit

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.