@ADJWIS They look good! A few things that can help almost any snack stick
1)Make sure you are getting the proper amount of protein extraction. This will keep your fat bound up in the meat and less will cook out during the smoking process.
2)Use Encapsulated Citric Acid when making almost any snack stick. The ECA gives the meat that nice tang flavor, increases shelf life and allows you to go right from Stuffing to Smoking without having to hold it overnight. I’d also say the same for Summer Sausage actually.
3)Add Cheese to your sticks. The pieces of cheese we carry are easily small enough to fit into a snack stick casing and we have Ghost Pepper (one of my favorites now but VERY hot) Sriracha (a good taste, slight Sriracha flavor and little to no heat) then we also have Swiss, Mozz, Hot Pepper and Cheddar.
If you had any specific deficiencies in your sticks that you wanted some help with let us know!
A
