HOW TO MAKE SNACK STICKS

1.  Grind lean meat through coarse plate and again through fine plate.

2.  Collagen Casings do not require any preparation. (If using sheep casings, soak for 1 hour).

3.  Put ground meat into meat mixer and meat lug.  In separate bowl, mix seasoning with cure and water (following directions on seasoning packet).  Stir until seasoning is mostly dissolved.  Pour over meat and mix until meat becomes tacky. (Try Hot Stick or Pepper Stick seasoning to kick it up a notch.)

4.  Transfer meat to 5lb Stuffer (606) with the 3/8" Stuffing Tube (606A) or our Jerky Cannon with the 3/8" Sausage Nozzle.

5.  Press sticks out and put on racks in smoker or put on LEM Rack and Pan Combo (407).

6.  Place snack sticks in your smoker and follow your normal smoking procedure.  Or place in over at 200 degrees on each side for 75 min. or until the internal temperature reaches 165 degrees.

7.  After temperature is reached, remove and place in ice bath to quickly bring down the temperature.  This also helps prevent wrinkling.  Allow sticks to sit out to dry then properly wrap for storage.  Snack Sticks must be refrigerated.  If sticks will not be consumed within 2 weeks - properly wrap and freeze.