[BuckFever101]

What cure are you guys using for your snack sticks that you make the seasonings yourself and where do you get it? Thanks.

 

[surveyor]

don't know about snack sticks but for jerky i always high mountain seasoning from the local grocery store.

 

[Newport-Bill]

Here is what I use for a summer sausage type product. You could make it into snack sticks I guess just would need to smoke a little less since they would be thinner. You can get all the spices at most grocery stores.


Venison Summer Sausage


5 lbs. ground venison
4 tablespoon Morton’s Tender Quick Salt
3 teaspoon mustard seed
3 teaspoon black pepper
2 1/2 teaspoon garlic salt
1 teaspoon hickory smoked salt


Put together in large bowl and mix well. Store covered in refrigerator.
For next 3 days take out once daily and knead mixing well.
On fourth day roll into sticks – I usually make 12 sticks.


Smoke at 150 degrees for 4 hours. Turn sausage and smoke 4 more hours. If using multi-tier rack, move bottom to topand top to bottom when turning.

Wrap individually in foil and store in refrigeratorovernight before eating.

 

[Laylow]

I've tried a lot and made a lot, but I like the NESCO cures the best. You can find them in stores sometimes or order on line.

 

[treemouse]

I use Tender Quick as my cure, in all my stick, jerky, and dried beef recipes. We get it at Weis Markets or order online right from Morton's.

 

[nellie]

I use to curing salt from Con Yeager spice company. They have a store only about a half hour's drive from my house. I make the trip up there three or four times a year.