A.C. Legg Snack Stick Seasoning. Blend #116

A.C. Legg

 
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Use the AC Legg to make delicious beef or venison snack sticks. Why pay $16 or more a pound for the store bought snack sticks! You'll know every ingredient in your own home-made snack sticks.

 Purchase 2 or more bags of the Snack Stick seasoning for a discount.  Just click on the arrow in the box above where it says "1 Bag Snack Stick Seasoning  - $14.97" to choose 1, 2, or 4 bags. The more bags you buy the more you Save!

  • One 18.5 oz. bag Seasons 25 pounds of Snack Stick meat
  • Includes the proper amount of Sodium Nitrite (Speed Cure)
  • Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months
  • Breakdown for less than a 25 lb. batch - 7 Tablespoons of seasoning per 5 lbs. of meat

We also sell a DVD that shows how we make Smoked Deer Snack Sticks using this seasoning. This DVD also shows how to make Smoked Deer Jerky and Smoked Deer Sausage. You can view details of this DVD and watch a 5 minute clip here.

 

Salt, Dextrose, Sugar, Spices, Mustard (1.35%), Garlic Powder, Sodium Erythorbate (7/32 0z.) and less than 2% tricalcium Phosphate added as an anti-caking agent.  NO MSG.
Snack Stick Recipe
This is our "recipe" for a 25 lb. batch of Beef or Deer Snack Sticks.
Our AC Legg Snack Stick Seasoning comes pre-measured for 25 lbs. and contains the correct amount of Sodium Nitrite [Quick Cure].
If you do not have a way to "naturally" smoke your Snack Sticks, you can add Liquid Smoke or a Dry Smoke Seasoning to your seasoning/water mix. (If you have your own Smoker or Smoke House, we have 5 Lb. Bags of 100% Natural Hickory Sawdust available on the page.)
Click Here to See ALL of the Seasonings We Carry

 

As a reference guide for making batches of Snack Sticks smaller than 25 lbs. -
1 cup of water = ½ lb. of water
2 tablespoons = 1 oz. of Snack Stick Seasoning
As an Example:
If you would want to make a 10 lb. batch of Snack Sticks, you would use:2 Cups of Water And
14 Tablespoons of Snack Stick Seasoning
[you also need just a little bit less than ½ Tablespoon of Sodium Nitrite]
20 lbs. of lean venison and 5 lbs. of lean (80/20)pork trim (lean pork butts will work)
or
8 lbs. of lean venison and 2 lbs. of lean (80/20) pork trim (lean pork butts will work)
[the meat should be as cold as possible]

 OR 20 lbs. of lean beef and 5 lbs. of lean (80/20)pork trim (lean pork butts will work)
or
8 lbs. of lean beef and 2 lbs. of lean (80/20) pork trim (lean pork butts will work)  [the meat should be as cold as possible]
  1. Coarse grind the beef/pork or deer/pork meat mixture (grinding plate with 3/8 to 1/2 inch in diameter holes).

  2. Mix 2½ pounds (5 cups) of purified* water and the 1 oz. pkg of quick cure (Sodium Nitrite) thoroughly.  (Water to meat ratio is 1 lb. of water for every 10 lbs. of meat).

  3. Add the pkg. of AC Legg Snack Stick seasoning to the water/sodium nitrite and mix and stir thoroughly.

  4. Pour the water/seasoning/sodium nitrite mix into the coarse ground meat and mix/stir thoroughly (approximately 5 minutes of hand mixing).

  5. Grind this mix of meat/seasoning through fine (regular hamburger plate - 1/4 to 1/8 inch in diameter holes).

{A} If using Encapsulated Citric Acid, this should be added AFTER the final grind and before stuffing.  The Encapsulated Citric Acid should NEVER BE GROUND!  Just mix the  Encapsulated Citric Acid into the sausage mix by hand thoroughly.

  1. Stuff into 19 mm collagen casings

  2. Place the stuffed snack sticks in cooler (refrigerator) overnight (12 to 24 hours) in a plastic or glass container.

     8. Place in smokehouse on screens. Set temperature to 130° F. with damper completely open and no smoke. If you don't have a smoker, you can "cook" your snack sticks in your kitchen oven.  Click here to see the directions for processing Snack Stick in a Oven.

     9. After 2 hours, raise temperature to 145° F, close damper to 1/2, and add sawdust to begin the smoking process.

     10. After 2 hours at 145° F, raise temperature to 160° F, keep the damper at 1/2 open and continue smoking.

     11. After 2 hours at 160° F, raise temperature to 175 - 180° F, close the damper to 3/4 closed and continue smoking until the internal temperature of the snack sticks reach 160° F.

     12. Remove snack sticks from smokehouse and leave at room temperature for 2 hours.  13. Then package snack sticks (vacuum packing is best) and keep in the refrigerator.  The Snack Sticks are now ready-to-eat! * Distilled water works good for the seasoning mix.  You can also use "good" tap water if you let it sit for 24 hours in the refrigerator to dissipate the chlorine.  It is best to use ice cold water for the seasoning.  Just let the water sit in your refrigerator overnight to chill it down.

Processing Snack Stick In A Oven

  1. After the Snack Sticks have been seasoned, stuffed and cured overnight, position the product on the oven racks so that it's not touching one another. 

  2. Place aluminum foil on the bottom of the oven to save cleaning up a mess later.

  3. If you have a Digital Thermometer timer, push the probe into the center of one the Snack Sticks and set the temperature alarm for 160°.

  4. Set the oven temperature at 170° (200° will work if that's the lowest setting on the oven) and leave the oven door open 2 to 5 inches.

  5. After one hour close the oven door, maintain the same oven temperature until the internal temperature of the Snack Sticks reaches 160°.  Then remove the Snack Sticks from the oven.

  6. Let the Snack Stick cool at room temperature.  After cooling, place the Snack Sticks in Ziploc bags or vacuum package them and store in the refrigerator.  Even though the Snack Sticks are room temperature stable (and safe), they will stay preserved longer in a temperature below 40°.

 

Clear here to open Snack Stick Instructions in Adobe PDF

 

 

EVERY product we sell is shipped FREE in the U.S.!   Every Day.  NO Minimum.

  • Most orders are shipped by USPS Priority Mail or USPS 1st Class Mail. 

  • Any order under 15 oz. is shipped USPS 1st Class Mail.

  • Some heavy (usually orders over 10 lbs.) or bulky items are shipped by UPS Ground.

  • You will receive an email within 24  with your Tracking Number and Shipping Carrier.

Shipping Policy

  • Orders received before 12:00 p.m. CST will normally be shipped out the same day.

  • Orders received between 11:00 p.m. Saturday and 3:00 p.m. Monday will be shipped out on Monday

  • We proudly offer free shipping and handling to all 50 states in the US.  (We do NOT ship outside of the U.S.).

  • Free Shipping will be applied automatically to all qualifying orders –
    no minimum purchase, coupons or promotion codes are required.

Normal Shipping Times:

  • USPS Priority Mail - 2 to 3 Business Days

  • USPS 1st Class Mail - 2 to 5 Business Days

  • UPS Ground - 3 to 5 Business Days

100% Money Back Guarantee

Since my Dad opened the Store in 1949 our Goal has Always Been to Make Sure our Customers are Always Completely Satisfied.

So - I offer a 100% Money Back Guarantee on EVERYTHING we sell!
 

If at any time (not just 30 days or 1 year - ANY TIME) you are not completely satisfied with any product, please let us know and we will promptly refund your money in full. 

And we NEVER charge a Restocking Fee!  NO HASSEL!

FREE Return Shipping!!  We will also Pay For Your Return Shipping - or let you know if you even have to return our product(s)!

Customer Reviews

Based on 3 reviews
100%
(3)
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(0)
0%
(0)
0%
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A
Al Lavender
Stick mix used for salami

We have been using your stick mix and the high temperature Pepper Jack cheese to make our salami and it turns out great. We add 5 pounds of pork butt to 20 pounds of deer and then add 2 1/2 pounds of cheese. It it put into your Fibrous casings and then left out for one night to cure. The next morning the batch is smoked for 4-6 hours (slowly form low to higher temperatures) until we hit 152 degrees.

D
Dennis Bower
snack stick 116

very good service , had product in very short time.

B
Brady Demling
Great place!

Second time ordering this product because I started making these for some friends. There reviews say it all. Just fantastic stuff.

Customer Reviews

Based on 3 reviews
100%
(3)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
A
Al Lavender
Stick mix used for salami

We have been using your stick mix and the high temperature Pepper Jack cheese to make our salami and it turns out great. We add 5 pounds of pork butt to 20 pounds of deer and then add 2 1/2 pounds of cheese. It it put into your Fibrous casings and then left out for one night to cure. The next morning the batch is smoked for 4-6 hours (slowly form low to higher temperatures) until we hit 152 degrees.

D
Dennis Bower
snack stick 116

very good service , had product in very short time.

B
Brady Demling
Great place!

Second time ordering this product because I started making these for some friends. There reviews say it all. Just fantastic stuff.

QUESTIONS & ANSWERS

Ask a Question
  • Would you classify this seasoning as a mild, medium or hot?

    I would put it in the medium category as for as spiciness/hotness.

  • Is this mix gluten free?

    The ingredients for the AC Legg Snack Stick Seasoning are: 

    Salt, Dextrose, Sugar, Spices, Mustard (1.35%), Garlic Powder, Sodium Erythorbate (7/32 0z.) and less than 2% tricalcium Phosphate added as an anticaking agent. No MSG.

    As far as the ingredients go I do not see anything in it that would be a form of gluten.