Original Snack Stick:
The original "Grab-n-Go" snack for camping, hunting, fishing or for your friends! Contains mustard.
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. Reduced Sodium:
25% Less Sodium than our Original Snack Stick Seasoning Blend. Sodium content has been lowered from 500mg to 350mg per serving. 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 20 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 5 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1 ounce of water for each pound of meat used. Directions:
Process in one of the following ways:
- Grind a mixture containing at least 20% pork or pork fat.
- Dissolve seasoning and cure in water. Mix thoroughly with meat until tacky.
- 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.
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, Potassium Cholride, Dextrose, Sugar, Spices, Mustard, Garlic Powder, Sodium Erythorbate (1.18%), And Less Than 2% Tricalcium Phosphate Added As An Anticaking Agent. Cure Ingredients:
Salt, 6% Sodium Nitrite, Red #3 (For Color), And Less Than 2% Silicon Dioxide As A Processing Aid.Contains: Mustard.Ingredients Do Not Contain Gluten, No MSG. Warning:
This product is manufactured in a facility that processes tree nuts.
Net Weight - Makes 5 lbs.: 3.91 oz. (110.55g)
Net Weight - Makes 20 lbs.: 15.8 oz. (442.2g)
Net Weight - Makes 100 lbs.: 4 lbs. 14 oz. (2211.2g)
Seasoning Ingredients: Salt, Dextrose, Sugar, Spices, Mustard (1.35%), Garlic Powder, Sodium Erythorbate (1.18%), And Less Than 2% Tricalcium Phosphate Added As An Anticaking Agent.
Cure Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red #3 (For Color), And Less Than 2% Silicon Dioxide As A Processing Aid.
Ingredients Do Not Contain Gluten, No MSG.
Warning: This product is manufactured in a facility that processes tree nuts.
How To Make Sausage At Home: