I’ve made several batches of Summer Sausage, and things are going great, people love them. Question I have, what makes Snack sticks different from SS? Is it just the size? Can I use my SS meat/seasoning and stuff it into a Snack casing (yes, I realize it will likely cook quicker being smaller, I will check it independently of the SS logs)?
Thank you in advance.

twilliams I have an 11 lb. stuffer that works great (mashes all the meat out, except the throat), I’d like to sell it and upgrade to a much larger stuffer… Care to become the new owner of mine?