I agree depends on the butcher. The one I go to does not want the meat ground. I take it you ground it up. With that said consider doing the snack sticks yourself. I have the jerky shooter and a dehydrator and it comes out great. Just get those mix's and I'm sure the snack sticks work as well as the jerky one's do.
They sell kits to make it yourself and it's really easy. The secret to making it turn out like your butcher did it is to submerge the sausage or slim jims in ice water as soon as you take it out of the oven or smoker. That will stop the cooking process instantly, and it won't be all dried out like the stuff ole Jethro brings to work asking you what you think about the deer bologna he made.
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