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Snack Sticks


   10 lbs lean ground meat              
   2 teaspoons curing salt
   4 tablespoons salt
   3 teaspoons white pepper
   3 teaspoons nutmeg
   3 teaspoons celery seed
   3 teaspoons garlic granules
   1 tablespoon cayenne pepper
   1/2 cup Flavor Binder 86
   1 cup cold water

   1 strand 22 mm collagen casings

Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes.
Taste test by frying a small quarter-size patty to see if you approve of the flavor as is.  Make changes if needed.
Stuff seasoned meat mixture into 22MM-26MM collagen casings or 22-24MM sheep casings.
See Directions for  Oven Processing or  Directions for  Smoker Processing

After oven or smoker processing remainder should be frozen until needed.

True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of fresh beef fat for the above recipe.
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Red Pepper White Pepper Ground Curing Salt (Prague Powder #1)
Add Cayenne Pepper to taste in BBQ rubs, sausages, jerky recipes, and mexican foods.  Kicks up the heat in any recipe! 8 oz Eldon's White Pepper comes from the same vine as black pepper, except
berries are picked ripe and the outer hull removed. Used in countless
sausage and jerky recipes. 8 oz
Curing Salt (Prague Powder #1) is a proportionate measure of salt and nitrite regulated by the FDA and USDA.
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