I have a couple of questions about snack sticks.
I use a sausage stuffer with the small tube and use 17mm or 19 mm collagen casings I also fine chop fresh jalepenos and add to the mix, when I start stuffing the casings it stuffs easy sometimes but then it gets real hard to crank the handle for some reason and if I use too much pressure I have a blowout what am I doing wrong?
And one more question can you leave snack sticks at room temp.

Austin thanks

what flavor profile would you use I have never made jerky from from pork would my regular beef jerky marinade work or should I use something like waltons bold jerky seasoning

Jonathon thanks I am going to try the bold since I just go it yesterday.