Hi Mountain Seasonings ǀ Snack Stick Seasoning Kit ǀ SWEET & SPICY BLEND ǀ Includes Seasoning, Cure, Casings, & Directions ǀ Seasons up to 20 lbs of Meat ǀ Beef, Pork, Venison, Deer, & Wild Game

My husband used this kit to make snack sticks from the deer he and our son got last year, and they turned out amazing! The seasoning blend has the perfect balance of flavor—savory with just the right amount of spice—and the included cure, casings, and directions made the process easy to follow.We used venison, but the flavor would work great with beef or pork too. The kit seasons up to 20 lbs of meat, so it’s a great value, and it’s now a tradition we’ll keep after every hunting season. Highly recommend for anyone who processes their own wild game and wants snack sticks that rival (or beat!) store-bought.

It's been years since I've made snack sticks and this is the first time using anything from Hi Mountain.The sticks came out very good. The only way I can describe the flavor is Kielbasa. They taste like Kielbasa.I don't like the casings, though. They are way too big for snack sticks. For comparison, they're the size of a hot dog. I'll deal with it and soldier on with making tasty sticks.I have only done a 1# test batch so far. Never go all in with the meat when using a new product. It's just silly. If you don't like it, then you're out a lot of expensive meat. I used 80/20 ground chuck from the supermarket because I didn't see any purpose in buying a roast and breaking out the grinder for a pound of meat.The directions were easy to follow. You can also finds countless videos on YouTube on how to make snack sticks. It's imperative that you let the sticks sit in the fridge for at least 12 hours to cure and bloom. I did a test fry after mixing the meat and it was terrible. Super salty. But after 18 hours in the fridge and an hour or so hanging from my pot rack before smoking does the trick. They were smoked in my Masterbuilt MES 30 for about an hour and a half at 200°F, and they overcooked about 25°. Yes, they had a probe in them, but I didn't think they'd cook that fast. After, they immediately went into an ice water bath for about 15 minutes. I dried them off and gave em a try. 1# yielded about 10 4-5" sticks.UPDATE:I know I said they tasted like kielbasa earlier, but I need to change that. After 2-3 days, the flavors really bloomed and tasted like a really good snack stick. Usually, when you make cured sausage, it's best to let it sit for a couple of days just so the spices could meld and bloom. But some of us aren't that patient. Over the next couple of days, I ate the sticks and was able to taste the difference as they sat. Day 2: Nice! Day 3: Wow! Day 4: Oh, yeah!

Delicious! Easy to use. Everything you need to make snack sticks. And of course, fast delivery from Amazon! 😁

Very easy to follow instructions. Snack sticks turned out great. The recipe for 2 lbs. Vennison way way too salty. Almost inedible. The flavor is great except for the saltiness...

I bought the Inferno to make beef sticks. The sticks were ok. The casings were a little too big for my liking. However the flavor was great.I saw on enclosed instructions there was also a recipe for muscle jerky. As I had never made dry rub jerky, I wanted to try it. I was hopeful but doubtful on the results. I was concerned the flavor would not carry all the way through.Wow! It was the best jerky I have ever tasted and the best I have made in 20 years of making jerky. The color was amazing. The texture was perfect. And the flavor was incredible.I dry brined for 24 hrs. then smoked for 3 hrs. at 160 f. I finished in my dehydrator. I have since ordered the chili lime and pepper garlic. I am never going back to messy wet marinades again. So much better and easier. Hi Mountain figured it out. Making the chili lime and pepper garlic this weekend.

Made meat sticks last week and smoked them. Pretty good. We do think it needs some extra flavor. Next time we will add cheese and dehydrated jalapeño.

First time trying to make snack sticks and this kit seems to have all that’s required to start. I was hesitant to go with the 21mm casings and was correct in my assumption as they were too big especially if you’re not adding cheese or jalapeños. It says up to 20lbs on the cover so I added all the seasoning and cure to 20 pounds of beef and pork trimmings at a 75/25 ratio. 10 pounds was just seasoning, 5 pounds I added some cracked black pepper, last 5 pounds I added brown sugar and chili flakes. They looked great except for the fact that they were way too salty.My advice for anyone getting this kit is to use 50-75% of the seasoning only. Not sure if they calculated the salt in the cure but it’s almost not edible. The 5 pounds that I added brown sugar to was better in that the sugar kind of neutralized some of the saltiness. The included instructions weren’t all that great, it assumes you are making small batches like 1-2 pounds at a time and was one of those one instruction for all their products, so confusing and hard to find the product you bought.Next time I am going to just buy everything separately, you get more for the same price (cure, casings, seasoning). Also will go with 19mm casings, 6 inch snack sticks at 21mm is just a little much. Do a google search or yt search to find instructions on seasoning to meat ratios and do your own.Overall I did not use all the casings that came with this kit, there were 4 stacks and ended up using a little over 3. I did lose some meat to the stuffer. At 6 inch sticks I got a over 100 sticks and whatever wasn’t 6 inches I turned into bites.

Worked out great. Tasty meat sticks.