Jonathon would love to order casings and blends but the shipping to get here is brutal!!! Just tried to order a blend and few things$30 order$56.00 shipping!!!

AdamCA Willie’s??? Where can I get that?

Jonathon thanks bud going to order some of that super bind now! Now anyone have a fav seasoning mix for game???

Jonathon thanks bud for the info. How much water and binder would you recommend to use for the batch I stated? Is there any different between the two you suggested? Iam using a Bradley smoker and finding it hard to get up to that temp . I usually smoke for an hour then just heat.

Jonathon thanks but for response. The moose I use is very lean. I make 10# batches using 7 lbs moose,3 # pork and 2# pork fat. Only new to this so that’s what I tried so far. Used smaller collagen casings 19mm but would like to try a little bigger. Just used spices and Prague powder but read people are using other things in addition which I can’t remeber now lol. I can’t get that wrinkle look so wondering and thinking Iam not doing something right.

Jonathon Iam trying to make a snack stick or slightly larger “stick” using moose meat and pork meat. I was using 75-25% moose ratio . I want to add pork fat, what would be a good ratio? Would like to use a collagen casing and would like to get the wrinkle look like the ones you buy, can you get this with collagen casings? I recently bought some German salami that had the wrinkle look and it was a drier/ harder type than you usually see so would like to get it like that plus it was delicious.

Thanks guys will have to try some on my next snack stick batch. How much would you use for 2# and 5# batches?

Been meaning to try the carrot fiber to some snack sticks. What’s your opinion on using it, does it make a big difference?

Austin sounds good keep us posted if you do come up with one. The small 3/8 tubes are brutal to stuff through.

Jonathon do you have or know where to buy motors for vertical stuffers?

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.

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

Jonathon thanks will have a look

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.