I notice you don’t sell High Temp Bleu cheese. What type of cheese do you recommend using in your Buffalo Snack Sticks.

Has anyone tried using Wild Turkey Breast in Snack Sticks? I am going to try a batch using the Buffalo Bleu seasoning. Trying to decide how much pork to add, amount of water and binder.

Thanks for the information Jonathon. If I make a 12.5 lb batch how much Sure Gel, Cold Phosphate and water would you add? Do you mix the Cold Phosphate with the water like the Sure Gel?

I will be using one of your 19 mm casings so I will go with the quart of water to help the stuffing process. I am glad you mentioned not using the Encapsulated Citric Acid as I probably would have. Is 8 or 12 hours overnight enough time for the cure to work? I am also considering one of your stuffers too. I only do this a few times a year which hand stuffer would you recommend primarily for snack sticks? Or should I just spend the money and go with your 26 pound electric model.