tomhancock Thank you so much, that helps a
lot.

It’s crazy that everything you read or watch tells you to stair step the temps for snack sticks a such, but you cant find one that has that feature lol. Seems there has to be a lot of people making them.

I am having a hard time finding a vertical pellet smoker that will go down to 120 degrees for step smoking snack sticks and summer sausage Please any help would be greatly appreciated.

glen Yes I figured that but just wanted to se what others had to say about it.

glen I am talking about weight

I have made two batches of jerky so far, one with my own wet teriyaki and dry seasonings.
Second batch with just Excalibur dry seasoning.
We got a higher yield of final product from the the wet batch.
Same process, same cook etc.
Is that normal?

I just saw and add on facebook for beef snack sticks that have been fermented, not using citric acid and such. Claim the shelf life is longer. Just curious if anyone has any knowledge about this.
The name of the company is Paleovalley, in Colorado.

What is the opinion on using a vertical smoker vs a tradional type smoker/grill for snack sticks? Any recomendations on the best one for snack sticks?

Jonathon Ty very much, that helps alot

Can you use jerky seasoning in snack sticks and vice versa?

twilliams Thank you so much, so where is your best source for beef trim and pork trim?

Pros and cons between using hamburger meat and regular meat for making snack sticks? I am going to sell what I make.

Hello everyone, I am new to this. I am trying to figure out what is the cheapest meat to use for snack sticks, to keep the cost down.
I plan on reselling.
Can i use beef trimmings? If so do I still need to add fat to it? If I can’t use beef trimmings, what is the cheapest way to go with.
Thanks in advance