Snack Stick Seasoning

Snack Stick Seasoning is our pepper-forward blend for dried sausage sticks — a mild tang from cultured Fermento, warm coriander, and a clean pepper finish. It's a longtime customer favorite and works equally well with venison, beef, or pork.

The blend already contains Fermento for tang. If you want it sharper, add more Fermento to the batch. Also available as a complete kit with 19mm collagen casings.

(Formerly sold as Dried Sausage Sticks Seasoning.)

Features

• Ready to use — pre-blended, no measuring or sourcing
• Pepper-forward with coriander and a cultured tang
• Contains Fermento for natural fermented flavor
• No MSG, no silicon dioxide, no anti-caking agents
• No additional salt needed
• 6.5 oz. seasons approximately 10 lbs.; 2 lb. seasons approximately 50 lbs.
• Made by The Sausage Maker in Buffalo, New York

10 lb. Snack Stick Recipe

• 8 lbs. lean venison and 2 lbs. beef, or 10 lbs. lean beef
• 6 oz. Snack Stick Seasoning
• 2 level tsp. Insta Cure™ #1 (if smoking)
• 1 pint ice water

Instructions

• Grind all meat through a 3/16" plate.
• Add all ingredients and mix well.
• Stuff into 19mm collagen casings.
• Place in a smokehouse preheated to 120-130°F and apply heavy smoke for 3-4 hours.
• Raise the temperature to 165°F and cook without smoke until the internal temperature reaches 152°F.
• Shower with cold water until the internal temperature drops to 120°F or below.
• Refrigerate at least 24 hours before eating.

Recommended Casings

• 19mm smoked collagen casings — the standard for snack sticks
• 18-20mm natural sheep casings — for a natural-casing snap

Helpful Tips

• If smoking, use Insta Cure™ #1 (sold separately) for added safety.
• A binder such as soy protein concentrate or non-fat dry milk powder improves moisture retention, though it isn't required with this recipe.

Ingredients

Salt, dextrose, corn syrup, pepper, coriander, Fermento (cultured whey protein concentrate, cultured skim milk), and other spices.

Contains

Milk.