I’m getting ready to make my first batch of snack sticks have a few questions.

If I’m using venison and pork fat would I use the Smoked Meat Stabilizer and the Citric Acid, or just the stabilizer?

If both, then in what quantity? The recipe calls for 4 oz of citric acid. The info on the stabilizer says 2 oz for 25 lbs. Would I use those amounts or just 2 oz of citric acid with the 2 oz of stabilizer?

I understand that you don’t want to store the sticks overnight if you use the acid or stabilizer, but if you don’t use them do you also lose the tangy flavor?

And finally, could I also use beef fat instead of pork fat? Would that change anything else in the recipe?

Thanks for the all of the great info you provide! It’s very helpful and informative.