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How to make Snack Sticks

How to make Snack Sticks

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.

How to make Snack Sticks
How to make Snack Sticks

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