I must say that the willy’s snack stick mix along with some high temp cheese is quiet a nice blend especially when hickory smoked. If you haven’t tried it, I highly recommend it. Yum. !

![2AB03C40-7C69-497B-8C1A-015413619E4E.jpeg](/assets/uploads/files/1597972945859-2ab03c40-7c69-497b-8c1a-015413619e4e.jpeg

]]>https://waltonsdev.nodebb.com/topic/2580/willy-s-mixRSS for NodeFri, 11 Sep 2026 12:07:43 GMTFri, 21 Aug 2020 01:31:07 GMT60lkrfletcher That’s a great seasoning! We sell quite a bit of snack sticks out of the shop. A local winery often orders 30 lbs at a time in which I use their red wine instead of water. They turn out great!

]]>https://waltonsdev.nodebb.com/post/20941https://waltonsdev.nodebb.com/post/20941Mon, 24 Aug 2020 18:43:04 GMTlkrfletcher Thanks for the info! Much appreciated!

]]>https://waltonsdev.nodebb.com/post/20836https://waltonsdev.nodebb.com/post/20836Fri, 21 Aug 2020 13:55:05 GMTSo mine is an electric Bradley (hopefully soon to be replaced with a PK100). I would think that you are correct too close to the fire and your gonna singe the ends. Temp ladder was as follows: 125 for 1 hour, 140 for 1hour, 155 for 2 hours , 175 until internal temp hits 165. The pull em and cool them right away.

]]>https://waltonsdev.nodebb.com/post/20835https://waltonsdev.nodebb.com/post/20835Fri, 21 Aug 2020 13:52:58 GMTI have a propane smoker and looks like you do too! I am worried about the part of the snack sticks closest to the flame in the bottom…will that dry the bottoms of the snack sticks out earlier than the tops? If so would I just need to rotate? Also what temp(s) and time did it take you to get these done! Thanks!

]]>https://waltonsdev.nodebb.com/post/20834https://waltonsdev.nodebb.com/post/20834Fri, 21 Aug 2020 13:48:30 GMTJonathon - There are so many wild turkey here in Colorado. No matter how I try to prepare them I have not yet been able to make them taste good. Usually the are extremely lean and very dry. I have tried Smoking, frying, bagging, roast, and infrared-cooking. I never tried grinding them - great tip. It is on.

]]>https://waltonsdev.nodebb.com/post/20833https://waltonsdev.nodebb.com/post/20833Fri, 21 Aug 2020 12:58:22 GMTlkrfletcher Those look great

]]>https://waltonsdev.nodebb.com/post/20832https://waltonsdev.nodebb.com/post/20832Fri, 21 Aug 2020 12:57:52 GMTlkrfletcher First, great pics, 2nd totally agree on Willies, we say it fairly often, it is our best selling snack stick seasoning for a reason, cause it’s awesome! We overlook it a lot because it doesn’t have a fun or exciting name like Dill Pickle or Gigawatt but it is all-around excellent. It is also great with birds like Pheasant and I would assume Turkey, we will find out soon as I will be making some with wild turkey in the future!

]]>https://waltonsdev.nodebb.com/post/20827https://waltonsdev.nodebb.com/post/20827Fri, 21 Aug 2020 12:46:27 GMTNot exactly, I took them out of the smoker and hit them with cold water from the hose for about ten minutes. Let them hang dry for a while before cutting.

]]>https://waltonsdev.nodebb.com/post/20822https://waltonsdev.nodebb.com/post/20822Fri, 21 Aug 2020 12:13:26 GMTlkrfletcher looks great, did you ice bath them?

]]>https://waltonsdev.nodebb.com/post/20820https://waltonsdev.nodebb.com/post/20820Fri, 21 Aug 2020 03:07:10 GMT