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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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Curing Salt (Prague Powder #1) 4 oz. Cayenne Pepper White Pepper Ground
Eldon's Cure Salt #1 (4 oz.)
Our Price: $4.95

Cayenne Pepper
Our Price: $7.95
White Pepper Ground
Our Price: $8.95
Curing Salt (Prague Powder #1) is a proportionate measure of salt and nitrite regulated by the FDA and USDA. 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
Sausage and Jerky Handbook
Sausage and Jerky Handbook
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Features over sausage recipes and 30 proven jerky recipes including information on cures, smoking, smokers, nitrites, nitrates, smoke chips, internal temperatures, smoke cooking, dehydrators, more.  Learn how to make whole-muscle and ground, hamburger Jerky.