papaG hi thanks for your reply. I will have to look at Walton snack stick stick tutorial. I have made snack sticks but sometimes when I make them when I get the ph or water activity tests back I find that one or the other is outside of the acceptable ranges for shelf stable so I wondered how much citric acid or water to use so i could get consistant results.

Has anyone made shelf stable snack sticks or jerky? I would like to learn how to.