Just wondering where do people buy most of their spices for their sausage/ jerky recipes? I am in Canada so would like a link to somewhere here but don’t mind south of the border if price is right.

Jonathon thanks will have a look

Would you add fat in making snack sticks or just for making different types of sausages ?

Thanks Bud, just tried to make some but used only lean meat. Looks ok but the casings didn’t shrivel up like you see other snack sticks. I used 17 mm mahogany casings. Put in my Bradley smoker, smoked low(110-120) for an hour then gradually up to 150. That’s the highest I could get it to go cause smoking out in my shed and it’s cold outside, despite having a fire on in shed. Had it going for about 7 hrs but only smoked( used 5 brickettes) for an hour. Took out then cooled off in cold water food few minutes. Have yet to try but looks ok.