Another Stix Question

Discussion in 'Sausage' started by chipmanbbq, Oct 18, 2016.

  1. chipmanbbq

    chipmanbbq Fire Starter

    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!!
     
  2. I like the ac leggs kits they come with the cure, casings, seaso ings etc. I think their flavor profile has been my favorite. I also add high temp cheese & dried jalapeño for some varieties. I do add nfdm to my brats & summer sausage but haven't to stick. If you do a search on here you will find a variety of recipes.
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    You will be getting alot of sticks going,,, Willies snack sticks are good, and I believe it comes with the cure,,, yes anytime you low and slow you need cure,,, I use NFDM,,, 1 cup per 5lbs,,,, with just getting started I would get a couple batches under your belt of the commerial brands that comes with the cure and everything then go from there 

    Just my 2cents 

    good luck - I see snack sticks in your future, 


    A full smoker is a happy smoker 

    DS
     
     

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