Backwoods Hot Snack Stick Seasoning
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Backwoods Hot Snack Stick Seasoning

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A stick with excellent flavor and some heat for added enjoyment.
Custom Blended for Wild Game and Domestic Meat
  • Backwoods Hot Stick Seasoning Makes 5 lbs.
    SKU: 9268
  • $6.49
  • Backwoods Hot Stick Seasoning Makes 20 lbs.
    SKU: 9269
  • $17.49
Hot Stick: A stick with excellent flavor and some heat for added enjoyment.

Backwoods Snack Stick Seasonings have been delighting customers since 1991. We make it simple with our easy to follow instructions and pre-measured cure in every package. Enjoy these Snack Stick Seasonings, painstakingly flavored to make the greatest wild game or domestic meat cured sausage around! Each seasoning package includes a packet of Cure. Casings sold separately.

A Note About Cure: Cure should be used to control botulism as well as add color and flavor to your smoked or cooked sausage.

For consistently flavorful snack sticks use the recommended number of pounds of meat this package is intended to produce.

To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 5 ounces of water for 5 pounds of meat.

To make the entire 25 lb. package at one time: Dissolve entire seasoning and cure packets into 20 ounces of water for 20 pounds of meat.

To make smaller batches: Use 7 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1 ounce of water for each pound of meat used.

Directions:
  • Grind a mixture containing at least 20% pork or pork fat.
  • Dissolve seasoning and cure in water. Mix thoroughly with meat until tacky.
Process in one of the following ways:
  • Make sticks with the LEM Jerky Cannon® by shooting onto a cookie sheet. Preheat oven to 200°F. Place sticks in oven and dry for 1 hour and 15 minutes on each side or until internal temperature reaches 165°F.
  • Stuff into sheep casings or 17-21mm collagen casings and smoke in smoker or cook in oven at 180°F. until the internal temperature reaches 165°F.
Dehydrator Cooking: Place on rack in dehydrator and dry according to manufacturer's instructions.

Refrigerate or freeze finished product.

Keep cure out of reach of children.

Do not use more cure than recommended.

Seasoning Ingredients: Salt, Corn Syrup Solids, Spices, Monosodium Glutamate, Dextrose, Ascorbic Acid (0.51%), Sodium Citrate (0.26%), Garlic Powder, And Spice Extractive With Less Than 1% Partially Hydrogenated Cottonseed And Soybean Oil Added To Prevent Caking.

Cure Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red #3 (For Color), And Less Than 2% Silicon Dioxide As A Processing Aid.

Contains: Soy.

Ingredients Do Not Contain Gluten.

Print 5 lb. Hot Stick Directions & Nutritional Info Here

Print 25 lb. Hot Stick Directions & Nutritional Info Here
Net Weight - Makes 5 lbs.: 6 oz. (169.75g)

Net Weight - Makes 25 lbs.: 24.16 oz. (679g)

Seasoning Ingredients: Salt, Corn Syrup Solids, Spices, Monosodium Glutamate, Dextrose, Ascorbic Acid (0.51%), Sodium Citrate (0.26%), Garlic Powder, And Spice Extractive With Less Than 1% Partially Hydrogenated Cottonseed And Soybean Oil Added To Prevent Caking.

Cure Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red #3 (For Color), And Less Than 2% Silicon Dioxide As A Processing Aid.

Contains: Soy.

Ingredients Do Not Contain Gluten.

Print 5 lb. Hot Stick Directions & Nutritional Info Here

Print 25 lb. Hot Stick Directions & Nutritional Info Here
How to Make Sausage at Home:

Read Our
Reviews

Bob
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Use this mix a lot
used others product. Can not beat this stick
Todd A Alexander
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Seasoning - jerky mesquite, hot and sweet, hot snack sticks, salami
excellent seasoning!!!
Ken Cumbo
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hot sticks
Mixed 4 lbs. beef with 1lb pork fat, meat with hot stick seasoning, best snack stick I have ever had. Used to buy pepper stick from the store, not any more. I want to try the pepper stick next.
Robert Saum
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Don't get no better
I mix 1/2 of a 25 lbs mix, with half a 25lbs mix of Salami for my venison. 85% lean Venison with 15% pork fat, and stuff in 1 1/2" Mahogany casings, makes 1# sticks that go almost as fast as we make em, this is the best salami made this way we have ever had in our 62 years of any summer sausage we have ever ate.

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