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FREE SHIPPING ON QUALIFYING ORDERS OF $150 OR MORE
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Due to the Canada Post service disruption we are suspending Canada Post as a shipping option.
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.
FEATURES
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
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.
INGREDIENTS
Salt, Corn Syrup Solids, Spices, Monosodium Glutamate, Garlic*, Less Than 2% Tri-Calcium Phosphate (Prevents Caking). *Dried.
Contains: MSG
Speed Cure: Salt, Sodium Nitrite (6.25%), Red 3 and With Less Than 1% Glycerine (Prevents Caking).
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.
FEATURES
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
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.
INGREDIENTS
Salt, Corn Syrup Solids, Spices, Monosodium Glutamate, Garlic*, Less Than 2% Tri-Calcium Phosphate (Prevents Caking). *Dried.
Contains: MSG
Speed Cure: Salt, Sodium Nitrite (6.25%), Red 3 and With Less Than 1% Glycerine (Prevents Caking).
