Steer went to butcher yesterday so I'm planning on starting snack stick production in the next few weeks! So I probably should have just bought a kit for my first time, but I didn't. Instead I purchased some of Willies Seasoning from Walton's. I also bought some 19mm smoke collagen casings. My question is, what else do I need? I assume I need some sort of cure, but not sure what. Looking through the recipes on here I see some that use Cure #1. Some use a Mortin's Tenderquick. Also, I notice some of the recipes have some other ingredients like non-fat dry milk, corn syrup, encapsulated citric acid, ect. Do I need to use any of these? I guess I assumed that stack sticks were meat, seasoning and cure. Not sure if I'm overthinking this or not. Any help would be greatly appreciated!!