4 cup ice water per lb. of meat. Mix meat, water and seasoning thoroughly for approx. 5 min., or until sticky.
All the seasonings and casings you need to make delicious snack sticks at home; Use with any ground meat—pork, wild game, poultry or beef; Includes seasoning, cure, collagen casings, and instructions for up to 20 lbs. of meat; 20 Pounds of meat, one pound at a time if desired. More
If you have lost the instructions for making any of our products, here they are. These pdf's contain step-by-step instructions, along with conversion charts for making smaller batches, and tips & tricks. Jerky Seasonings for Wild Game Regular 14.23 oz. Box Whole Muscle Jerky. Regular 14.23 oz. Box Ground & Formed Jerky.
Our most popular blend. Created so you can make the World's greatest homemade snackin' Sticks. Use with beef, wild game, poultry, or any meat of your choice. Each kit seasons up to 20 lbs. of ground meat. Kit contains two 3.0 oz. seasoning packets; two 4.2 oz. cure packets, and four strands of 21 mm collagen casings.
25 Apr 2012 Making Snack sticks and Jerky with Hi Mountain Pepper Blend. By Adriel Michaud On my grill, I used 2 racks of meat snacks, and 1 rack of flat jerky. Making from Their kit mixes come in resealable bags so you don't have to do a full batch once you've opened them, and the instructions are pretty clear.
High Mountain Snack Stick Kits are easy to use and fun for the whole family to make at home. The directions give you step by step instructions how to make snack sticks in your oven, smoker or dehydrator.
Make up to 20 lbs. of meat into your own delicious snack sticks with a blend of garlic, pepper, hickory and a little heat. Kit includes: 21mm collagen casings, seasoning, cure and instructions. Available: Hickory, Original, Pepper, Pepperoni, Sweet & Spicy, Hunter's.
24 Jan 2012 I picked up a Hi Mtn snack stick kit and looking at the driections it says to Stuff, cure overnight in the fridge. Remove from fridge and sit at room temp for an hour. OK so far it doesn't seem to weird but the cooking instructions have me baffeled. It says to put in a 200 degree smoker for 2 hours or untill IT
10 Aug 2011
Did you measure the cure exactly according to the instructions? Too much cure will make the jerky salty. How long did you let it cure for? Recommended curing time is 24 hours for stripped meat and 12 hours for ground meat. Letting it cure too long will make it too salty as well. If done correctly, you can cut the cure down by

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March 2018