I have been making jerky for years with no problems with spoilage. I just recently started making snack sticks, they are delicious but I can’t get the shelf life to last more than a week to 10 days refrigerated. Waltons has a great tutorial on how to make snack sticks, just make sure you follow the steps in order.

davhi8. After you take the hams out of the brine, rinse them of and put back in the fridge for at least 1 or 2 days to dry. Then they are ready to smoke.

Rusty my dehydrator won’t go over 160 so after I follow the first part of thermal processing in low temps, I move my snacks sticks, summer,sausage etc, into the oven at 175 for hr Check temp,if still not 155 raise it to 200for 15 min, check temp. Keep checking,every 15min or so til it reaches 155.

HoustonSmoker bringing you snack sticks and summer sausage to 160 is key for a long shelf life. My first time making snack sticks I did not make sure they got to the proper temp and had mold problems within a week. After that I went to the 160 mark and have had no issues with spoilage. I have had them in the fridge over a month with no,problems.