Mastevt

Just wanted to share for those who want to try, I finished up my snack sticks the other day. I used the High mountain summer sausage, from Cabela's, and Cabela's brand of Polish sausage. I mixed in 1 teaspoon of minced garlic for every lb of meat that I was doing, (15lbs for summer sausage), and I left the Polish (15lbs also)original. Stuffed it into 3/8 collogen casings, with a hand crank stuffer,and smoked it for 3 hours until I got internal temp. of 160 degrees. Both turned out great! I can't say enough about it. I've finally found the taste of snack sticks that you get from the professionals! I highly recommend these two season kits, you won't be disappointed. Scott.

bhensley

How about you just send me a few to try! Sounds pretty good, would make a nice snack for the hunting trips.

Big Guy01

Here's my recipe



Pepperetts

5Lbs. Pork shoulder
10Lbs. venison
6 Tbs. Salt
9 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #2
1 Tbs. Mace
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
¼ tsp. starter culture
1 liter cold water
Grind meats through a fine plate, re grind to mix. Add spices and water, mix well. Dissolve starter culture in ½ cup of water and mix into meat. Stuff into 22mm collagen casings. Link into 10 “ lengths. Incubate for 48 hrs at room temp. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs. Cold smoke to 140 internal. Allow to cool. Then hang to dry to desired texture..