{"product_id":"cheddar-snack-stick-kit","title":"Cheddar Snack Stick Kit","description":"\u003cp\u003eThis Cheddar Snack Stick Kit is everything but the meat. Our pepper-forward snack stick seasoning, your choice of casing, a pound of high temp cheddar that survives the smokehouse, and the Insta Cure #1 the recipe calls for — portioned for one 10 lb. batch.\u003c\/p\u003e\n\u003cp\u003eThe seasoning already carries cultured Fermento for a mild tang, so the sticks come out with the fermented edge people expect from a good snack stick rather than tasting like plain smoked beef. Cheddar pockets through the stick are what turn it into the thing nobody puts back on the shelf.\u003c\/p\u003e\n\u003cp\u003eMaking 25 lbs. without the cheese? Our \u003ca href=\"https:\/\/sausagemaker.com\/products\/dried-sausage-sticks-kit-with-19mm-collagen-casings\"\u003eDried Sausage Sticks Kit\u003c\/a\u003e is built for that.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the Kit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSnack Stick Seasoning, 6.5 oz.\u003c\/strong\u003e — pepper-forward with coriander and a cultured tang, and a longtime customer favorite. Works equally well with venison, beef, or pork. Blended in Buffalo, New York, with no MSG, no silicon dioxide, and no anti-caking agents, so if it packs down in the bag, just crush it loose. Seasons 10 lbs., no additional salt needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInsta Cure #1, 4 oz.\u003c\/strong\u003e — the pink curing salt a smoked stick needs. A 10 lb. batch takes 2 level teaspoons, so there's plenty left for later batches. Snack sticks sit at 120–130°F under heavy smoke for three to four hours, and cure is what makes that stretch safe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHigh Temp Cheddar Cheese, 1 lb.\u003c\/strong\u003e — diced 1\/4\" and made to hold its shape at 400°F. The quarter-inch dice is the right scale for a stick: big enough to find, small enough that the stick still holds together. One pound suits 10 lbs. of meat at our 5–10% ratio.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYour choice of casing\u003c\/strong\u003e — the two ways makers go on snack sticks:\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCasing\u003c\/th\u003e\n\u003cth\u003eWhy pick it\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eNatural Sheep Home Pack\u003c\/td\u003e\n\u003ctd\u003eEdible natural casing with a real snap. Sized for home batches, no peeling, and the most tender natural casing we carry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e19mm Smoked Collagen\u003c\/td\u003e\n\u003ctd\u003eThe industry standard for snack sticks. No soaking, perfectly uniform diameter, and easier to handle in volume\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMakes 10 lbs. of smoked snack sticks\u003c\/li\u003e\n\u003cli\u003eCure included, in the quantity the recipe calls for\u003c\/li\u003e\n\u003cli\u003eContains Fermento for a natural fermented tang\u003c\/li\u003e\n\u003cli\u003eNo MSG, no silicon dioxide, no anti-caking agents in the seasoning\u003c\/li\u003e\n\u003cli\u003eHigh temp cheddar holds its shape to 400°F\u003c\/li\u003e\n\u003cli\u003eChoice of natural sheep or 19mm smoked collagen casing\u003c\/li\u003e\n\u003cli\u003eSeasoning blended and packed by The Sausage Maker in Buffalo, New York\u003c\/li\u003e\n\u003cli\u003eWorks with venison, beef, or pork\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e10 lb. Snack Stick Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e8 lbs. lean venison and 2 lbs. beef, or 10 lbs. lean beef\u003c\/li\u003e\n\u003cli\u003e6 oz. Snack Stick Seasoning\u003c\/li\u003e\n\u003cli\u003e2 level tsp. Insta Cure #1\u003c\/li\u003e\n\u003cli\u003e1 pint ice water\u003c\/li\u003e\n\u003cli\u003e1 lb. High Temp Cheddar Cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eIf you chose natural sheep casings, rinse the salt off under cool water, flush the insides, and soak in cool water in the refrigerator for about 2 hours. Collagen casings need no soaking.\u003c\/li\u003e\n\u003cli\u003eGrind all meat through a 3\/16\" plate.\u003c\/li\u003e\n\u003cli\u003eAdd the seasoning, cure, and ice water, and mix well until evenly distributed.\u003c\/li\u003e\n\u003cli\u003eFold in the cheese last, working gently so the dice stay whole.\u003c\/li\u003e\n\u003cli\u003eStuff into the casings and link to the length you want.\u003c\/li\u003e\n\u003cli\u003ePlace in a smokehouse preheated to 120–130°F and apply heavy smoke for 3–4 hours.\u003c\/li\u003e\n\u003cli\u003eRaise the temperature to 165°F and cook without smoke until the internal temperature reaches 152°F.\u003c\/li\u003e\n\u003cli\u003eShower with cold water until the internal temperature drops to 120°F or below.\u003c\/li\u003e\n\u003cli\u003eRefrigerate at least 24 hours before eating.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eWant it tangier?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe blend already contains Fermento. For a sharper, more fermented finish, \u003ca href=\"https:\/\/sausagemaker.com\/products\/fermento-tsms-blend-5lb\"\u003eadd more Fermento\u003c\/a\u003e to the batch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMilk, from both the cheese and the cultured Fermento in the seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the cheese refrigerated. Freezing is not recommended.\u003c\/li\u003e\n\u003cli\u003eStore the seasoning and cure in a cool, dry place.\u003c\/li\u003e\n\u003cli\u003eKeep natural sheep casings refrigerated until use, and never freeze them. Collagen casings should be kept refrigerated in their original sealed package.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eShipping\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis kit contains cheese. During the warmer months of the year, we ship cheese on \u003cstrong\u003eMondays and Tuesdays only\u003c\/strong\u003e. Orders placed later in the week go out the following Monday or Tuesday. Natural casings cannot be shipped outside the United States.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNeed the gear?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBrowse \u003ca href=\"https:\/\/sausagemaker.com\/collections\/sausage-stuffers\"\u003esausage stuffers\u003c\/a\u003e and \u003ca href=\"https:\/\/sausagemaker.com\/collections\/meat-grinders\"\u003emeat grinders\u003c\/a\u003e, see all \u003ca href=\"https:\/\/sausagemaker.com\/collections\/high-temp-cheese\"\u003ehigh temp cheese\u003c\/a\u003e, or shop every \u003ca href=\"https:\/\/sausagemaker.com\/collections\/sausage-making-kits\"\u003echeddar sausage kit\u003c\/a\u003e.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Natural Sheep Home Pack","offer_id":50637869056139,"sku":"CH1-SS6-SHHP","price":42.99,"currency_code":"USD","in_stock":true},{"title":"19mm Smoked Collagen","offer_id":50637869088907,"sku":"CH1-SS6-SC19","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/snack-stick-sausage-kit-with-natural-sheep-casings.jpg?v=1791941408","url":"https:\/\/sausagemaker.com\/products\/cheddar-snack-stick-kit","provider":"The Sausage Maker","version":"1.0","type":"link"}