FAQ: How To Make Sausage Snack Sticks?

What kind of meat do you use for snack sticks?

Snack sticks can be made from just about any type of meat, from beef, pork, chicken, other poultry, wild game, or a combination of meats. Walton’s recommends using a lean to fat ratio of at least 80/20, and many times a 30% fat ratio, with a maximum of 40% fat.

How long should snack sticks sit before smoking?

Process in one of the following ways: Place sticks in oven and dry for 1 hour and 15 minutes on each side or until internal temperature reaches 165°F. Stuff into sheep casings or 17-21mm collagen casings and smoke in smoker or cook in oven at 180°F. until the internal temperature reaches 165°F.

What is the best casing for snack sticks?

Smoked or processed collagen casings are great for making any type of smoked sausages like snack sticks or wieners. Their durability holds up well when hung on smoke sticks during processing and are available in clear and mahogany colors (no taste variation).

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Can you use jerky seasoning for snack sticks?

@retired-railroader Yes, you can absolutely use Jerky Seasoning to make Snack Sticks and vice versa, many people do this! If you use a seasoning that is made for snack sticks, summer sausage or brats it might give a slightly stronger taste in jerky so if you want to back it off a little that’s fine.

How much cheese do you put in snack sticks?

Add about 10% cheese (1 lb. of cheese to 10 lbs. of meat ). The cheese will last up to 12 months at 32 degrees F to 45 degrees F and can be frozen.

How long do meat sticks last?

Normally, if your beef sticks are unopened, it can last 1 to 2 years at normal room temperature as long as properly stored. However, once you open the package of beef jerky, you better keep it in a fridge or freezer so that its shelf life can reach 1 to 2 months or even up to half of a year when freezing.

Do snack sticks need to be refrigerated?

Yes you should fridge the finished sticks even if you vac seal unless you have them small packs of moisture absorb. Shelf stable sticks are good for vac sealed for 10 days, fridge for 2-3 weeks (un opened) freezer for 1 year.

Do you have to use cure when making snack sticks?

you need to be using smoked meat stabilizer. Smoked Meat Stabilizer is a cure accelerator that helps kill many common bacteria found in meat processing but especially in wild game! This makes your product safer and also helps to preserve the smoked flavor after packaging.

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How much water do you add to snack sticks?

SNACK STICKS

  1. 1 cup of water = ½ lb. of water.
  2. 2 tablespoons = 1 oz. of Snack Stick Seasoning.
  3. 2 Cups of Water And.
  4. 14 Tablespoons of Snack Stick Seasoning.
  5. 20 lbs. of lean venison and 5 lbs.
  6. 8 lbs. of lean venison and 2 lbs.
  7. 20 lbs. of lean beef and 5 lbs.
  8. 8 lbs. of lean beef and 2 lbs.

Do you have to put Cure in smoked sausage?

Fresh sausages normally do not use cure (Prague powder #1) although cure can be used if desired. In addition fresh sausages typically do not use smoke flavors, although liquid smoke can be used. Fresh sausages are never smoked in a cold smoker because of the danger of botulism.

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