Hi Guys, Very very new with Snack Sticks. Will be using pork but have a question concerning the fat. Having been considering pork fat but my local health food store manager suggested Duck Fat. OK, OK, need the benefit of your opinions. Thank you in advance. Maybe that question opens another query, what L/F ratio should I consider.
My best regards, Tommy

Hi Dave. Tks for your reply, Yeah, I’m gonna stick (pun intended) with my original recipe plan. 100% pork, 80/20 ratio, and this first part is a done deal. My next step is to decide which Snack Stick to start with. I plan on doing a 10 lb. batch and cutting into ratios to fit the 25 lb. recipe. Any good and easy trials out there to get my feet wet. BTW, I am very thick skinned.
My best regards. Tommy

Hey guys, I’m the new kid in the neighborhood and have only made a couple of posts on this forum. I have read extensively all of the post concerning prepping homemade snack sticks and I’'m ready to try my hand. I know I’ll make mistakes but I learn by doing. I’m as familiar as I can be with your on line processes and procedures, and you have done well in your presentations.
OK, Back to me and my problems. Hardware ??? 1. I have in-house a medium size household food grinder that I plan on trying?? to use. 2. I have a Hobart commercial stand mixer, 3 speed, 1/3 hp pulling 8.2 amps. I plan to buy the 16 lb. Walton stuffier. I can’t justify the Walton smoker at this time. Help needed on a reasonably priced and quality SS smoker. Thank You Tommy

Hi Guys, I’m still in the hunt for a affordable smoker that will fit into wallet. You folks are the best at follow up. Thanks to all of you. I do have an idea and a direction for my temporary smoker. Will investigate further tomorrow. My best regards Tommy