LEM Backwoods Snack Stick Seasoning

Backwoods Snack Stick Seasonings have been delighting customers since 1991. We make it simple with our easy to follow instructions and pre-measured cure in every package. Enjoy these Snack Stick Seasonings, painstakingly flavored to make the greatest wild game or domestic meat cured sausage around! Each seasoning package includes a packet of Cure. Casings sold separately.

For consistently flavorful snack sticks use the recommended number of pounds of meat this package is intended to produce.

To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 5 ounces of water for 5 pounds of meat.

To make the entire 20 lb. package at one time: Dissolve entire seasoning and cure packets into 20 ounces of water for 20 pounds of meat.

To make smaller batches: Use 5 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1 ounce of water for each pound of meat used.

Directions:

• Grind a mixture containing at least 20% pork or pork fat.
• Dissolve seasoning and cure in water. Mix thoroughly with meat until tacky.

Process in one of the following ways:

• Make sticks with the LEM Jerky Cannon® by shooting onto a cookie sheet. Preheat oven to 200°F. Place sticks in oven and dry for 1 hour and 15 minutes on each side or until internal temperature reaches 165°F.
• Stuff into sheep casings or 17-21mm collagen casings and smoke in smoker or cook in oven at 180°F. until the internal temperature reaches 165°F.

Dehydrator Cooking: Place on rack in dehydrator and dry according to manufacturer's instructions.

Refrigerate or freeze finished product.

Keep cure out of reach of children.

Do not use more cure than recommended.