Willie's Snack Stick Seasoning

SeasoningsSnack Sticks
Willie's Snack Stick Seasoning is for those of you that like a hot and sweet flavor all at once. This one has just the right amount of heat that will have you coming back for more, and leaves that farewell tingle in your mouth. Includes a packet of Fast Mixture Cure.
SKU #
256

12.45

USD

$

0.00

USD

Contains

No items found.
low Inventory - order soon!
Total weight of meat You Are mixing
This item has been added to your cart!
Oops! Something went wrong!
currently out of stock

Ingredients

- Salt, Corn Syrup Solids, Spices, Dehydrated Garlic. Net Wt. 23.5 oz. (1lb. 7.5oz)

Preparation directions

Printable Directions
### **GRINDING** Grind once through 1/2" plate and once through 1/8" plate. ### **MIXING** - Pour package of seasoning and packet of cure into a food tote. - Add the amount of water stated on seasoning label and mix to dissolve the seasoning. - Add the meat and mix thoroughly until the meat becomes very sticky. Mixing can be overdone with the mechanical mixer. This mixing extracts proteins from the meat and helps to bind meat, fat, and water together. This will help the meat to hold its moisture and fat during smoking or baking. ### **STUFFING** - Stuff into fibrous snack stick casings or 20mm, 24mm, 26mm natural casings and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking. ### **SMOKING** - Place in smokehouse preheated to 155. - Set the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.) - Close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained. - Raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 145 degrees and hold for 30 minutes. ### **COOLING** - Remove from smokehouse and shower with tap water until an internal temperature of 130 degrees is obtained. Let hang 1 to 2 hours at room temperature before freezing.

Meat Ratio

70% Beef or wild game, 30% pork

Tip

- Complete blend for 25lb. meat. When mixing add 5 to 7 cups water and 1 oz. fast cure. - Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat. - In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind. - Order a new knife and plate, and keep the set together instead of mixing knives and plates. - The plate and knife must run tightly together. Add or replace thrust washers if needed. - Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.

Recommendations

We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture. See our Quick Reference Guide under the Preparation Directions. Encapsulated citric acid is included with some of our seasoning mixes such as Snack Stick #1, Snack Stick #2 and Hot Stick to give it a "tangy" taste. Do not re-grind meat after citric acid has been added or you risk breaking the encapsulation prematurely. The citric acid then breaks down the meat protein which results in a dry and crumbly product.

Shipping Details

We primarily use the USPS service as our shipping carrier. Larger orders may be sent via UPS.  

You will receive a tracking number for each package we send.

We take pride and work diligently in packaging and shipping your order quickly so that you can receive your supplies as soon as possible.

Please refer to the information below so that you can plan accordingly for your meat making. Remember to factor in ship time once your package reaches the carrier.
April to AugustOrders received during regular business hours ship on Mondays, Wednesdays, and Fridays depending on order date. See chart below:
Example
ORDERS PLACED                   SHIP ON
Mon/Tues                             Wednesday
Wed/Thurs                            Friday      
Fri/Sat/Sun                            Monday
September to March
Orders received during regular business hours typically ship the next business day Monday through Friday. See chart below:
ExampleORDERS PLACED                   SHIP ON
10 a.m. on Monday              Tuesday
8 p.m. on Monday                Wednesday

Others Viewed

Out of Stock
Natural
Go to the product page
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Maple Pork Sausage Seasoning

Breakfast Sausage
$

12.15

USD

$

8.99

USD

Low Inventory
Out of Stock
Natural
Go to the product page
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Onion and Bell Pepper Sausage Seasoning

Fresh Sausage
$

12.54

USD

$

9.69

USD

Low Inventory
Out of Stock
Natural
Go to the product page
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Polish Fresh Sausage Seasoning

Fresh Sausage
$

12.45

USD

$

7.99

USD

Low Inventory