Austin thank you. We will freeze in small batches…so we can thaw and eat right away.

processhead we used Willie’s snack stick seasoning we got from waltons…so I would think there is salt in there…but not sure.

What if we freeze them after cooled down? Then take them out in small batches and eat them right away?

We started making our snack sticks yesterday. We ground the meat. Added seasoning…carrot fiber binder…jalepenos…cheese and smoke powder…and mixed. Then stuffed. Put in the fridge overnight. This morning…we put the sticks in the oven with no heat…door open…for 60 minutes to dry. Then we heated oven to 170 degrees and left door open for 60 minutes. Then we closed door…and continued till internal temp of sticks was 157 degrees…about 3 to 4 hours. We have now realized that we forgot to add in the cure package yesterday. Will these sticks be safe to eat if we did not add the cure? They are currently still in the oven…as they just reached internal temp.