FREE SHIPPING ON QUALIFYING ORDERS OF $150 OR MORE - CLICK HERE for details and exclusions
FREE SHIPPING ON QUALIFYING ORDERS OF $150 OR MORE
We are still shipping with UPS, PUROLATOR, CANPAR and FEDEX
Due to the Canada Post service disruption we are suspending Canada Post as a shipping option.
Make unbelievably great-tasting Snack Sticks at home with our complete Hot Stick Snack Stick kit. With four generations of sausage makers, a certified master meat crafter on staff, and endless tried-and-true recipes under our belts, we can show you how to crank out homemade sausage like the pros do. This kit has everything you need to make spicy, homemade Hot Sticks:
FEATURES
Enough to make 25 lbs. of meat
This kit includes our No. 493 Hot Stick Seasoning, maple cure and collagen casings.
Try with fresh ground beef, pork or wild game
Step-by-step instructions in package
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.
Make unbelievably great-tasting Snack Sticks at home with our complete Hot Stick Snack Stick kit. With four generations of sausage makers, a certified master meat crafter on staff, and endless tried-and-true recipes under our belts, we can show you how to crank out homemade sausage like the pros do. This kit has everything you need to make spicy, homemade Hot Sticks:
FEATURES
Enough to make 25 lbs. of meat
This kit includes our No. 493 Hot Stick Seasoning, maple cure and collagen casings.
Try with fresh ground beef, pork or wild game
Step-by-step instructions in package
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.
