dlvigil i was wondering the same thing. I made some snacks sticks this past weekend. I added it the last 60 seconds like eca and it worked out ok. Not sure if it was correct or not.

Jonathon

Sorry. Had the name wrong. I fixed it in the title now. I was referring to the pepper stick seasoning for snack sticks.

Thanks.

Is this similar to hi mountains hunterd blend? I like the hunters blend? But so not want to buy the casings etc with the seasoning. I like the 16mm casings.

Thanks.

Did you ever find any answers or explanations to this?

Jonathon lot 911-1562

Jonathon i do. I will post it up here when i get home.

I had the same problem with the pizza flavored snack sticks. I made a 10 pound batch of venison/pork butt. 70/30. Came out hollow/squishy. They taste ok, just dry. I put encapsulated citric acid and a pound of mozzarella cheese. They absorbed water from the ice water bath. Had to cut them into 6 inch pieces and squeeze the water out and dry on a cookie sheet in the oven. So i made a 5lb batch with angus beef chuck roast. Same result, hollow and squishy. Not sure why. All the other flavors came out fine.