Description
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.
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 package at one time: Dissolve entire seasoning and cure packets into 5 ounces of water for 5 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 meat thoroughly.
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 or oven until internal temperature reaches 165° F.
- Stuff into sheep casings or 21mm collagen casings and smoke in smoker or cook in oven at 180° F. until the internal temperature reaches 165° F.
