High Mountain snack stick mix

[rocknrolldad55]

I just made snack sticks from this seasoning kit from Gander Mountain. The directions tell you to do all the mixing of cure and seasoning stuff and refrigerate over night. My question is it tells me to smoke at 200 for 2 hours or 165 degrees . Most snack stick recipes on here tell you to smoke alot different than that. Has anybody ever used this seasoning? They will be 165 in 20 min or so.Im gonna take them out and cool them. I will let everyone know how they turn out.

Took them out and they look great. The taste isnt that great.They are very salty. A friend of mine said he used the same kit last month with venison and his came out salty. If your using this kit i would cut back on seasonings. I just made another batch from some other seasonings i had and they came out awesome.

 

[smokewagon]

I've used the same brand a few times.  I smoke/dry until they are the way I want them.  My cheap little smoker is outside (duh!) and is un insulated so in the winter it may take a long time to get the meat to 160.  There have been times I smoked for several hours and finished off in the oven.  I like my sticks pretty dry