AC Legg Snack Stick Kit
25 lb. Kit Includes:
- AC Legg Snack Stick Seasoning (Blend #116) (1 Bag)
- (Collagen) Snack Stick Casings - 3 Tubes (21mm in Diameter X 15 Meters)
- Package of Sodium Nitrite (Quick Cure) - 1 oz. Bag
- Printed Directions EXCLUSIVELY from "Ask The Meatman"
Purchase 2 or more bags of the Snack Stick Kits for a discount. Just click on the arrow in the box above where it says "1 Snack Stick for 25 lbs. of Meat - $32.97" to choose 1, 2, or 4 bags. The more bags you buy the more you Save!
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.
AC Legg Snack Stick Seasoning ingredients: 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 Casings: Collagen. You can read more about the Collagen Snack Stick Casings on our web page. Do not soak the Collagen casings! Stuff Collage Snack Stick casings dry. The Best way to store your Collagen Snack Stick Casings is in a SEALED zip lock type of plastic bag in your refrigerator. You can also store your AC Legg Snack Stick Seasoning in the refrigerator too.
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] |
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Coarse grind the beef/pork or deer/pork meat mixture (grinding plate with 3/8 to 1/2 inch in diameter holes).
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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).
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Add the pkg. of AC Legg Snack Stick seasoning to the water/sodium nitrite and mix and stir thoroughly.
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Pour the water/seasoning/sodium nitrite mix into the coarse ground meat and mix/stir thoroughly (approximately 5 minutes of hand mixing).
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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.
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Stuff into 21 mm collagen casings. Do not soak the Collagen casings! Stuff Collage Snack Stick casings dry.
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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
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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.
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Place aluminum foil on the bottom of the oven to save cleaning up a mess later.
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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°.
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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.
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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.
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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°.
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Any order under 15 oz. is shipped USPS 1st Class Mail.
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Shipping Policy
Orders received before 12:00 p.m. CST will normally be shipped out the same day.
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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
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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.
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Customer Reviews
best sausage making supplys on the internet
Everything needed for a nice flavored snack stick. This company always delivers the goods.
Other than a batch of Sausage, I make all my deer meat into snack sticks. This seasoning works great and provides great flavor. Been using it for several years now and couldn't be happier with how it works.
Very good flavor for a starter snack stick. A flavor that everyone will enjoy from the kids to your grandparents . Easy to follow instructions
Great seasoning! Love the flavor! Very Fast Service and easy directions.
QUESTIONS & ANSWERS
Ask a Question-
How many snack sticks does one kit, 25lbs of meat make please and thank you?
The one kit would make 25 lbs. of raw snack sticks.
The normal shrink when smoking the snack sticks is 40% to 50% on average.
So you normally would have around 12 to 15 lbs. of finished weight snack sticks.
We cut our snack sticks 10 inches long and then vacuum pack them.
We average 10 to 12 (10 inch long) snack sticks to a 1 lb. package. -
When will the snack stix kit be back in stock?
The snack stick kits are back in stock as of January 27, 2017.
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After finished snack sticks are vacuum packed how should they be stored and how long do they last this way?
They should be stored in the refrigerator.
We recommend not to freeze the snack sticks (or smoked sausage).
After thawing they lose some of their flavor.
As long as the bag does not lose it's vacuum seal they will easily last 6 to 12 months.
Actually as far as safety they would last over 2 years vacuumed packed and stored in the refrigerator.
But starting around 6 months the snack sticks (smoked sausage) will start to lose it's flavor. -
Can the entire kit be frozen for future use?
The AC Legg can be frozen. But the Collagen Snack Sticks should NOT be frozen.
The collagen casings optimum storage is in a cool, dry place between 41° F and 59° F. -
It says if you order 2 or more snack kits you get a discount. I have 2 in my cart , but the price is staying the same.
It should be working now.
Make sure you click in the top box where it say 1 snack stick kit.
Click the down arrow beside that it and click on 2 snack stick kits for $44.97