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

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.

I made the snack sticks with 70/30 venison pork butt. Everyone enjoyed the final product. Tastes great

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!

The item was shipped in a plastic envelope and the box was crashed but the product was ok.

I love this seasoning and would not buy any other brand. My freinds can't get enough of the Venison sticks from this recipe. I've made over ten pound of meat and still have a ton of seasoning left. Just hope it holds until this winter so that I can makre more.

Hubby said the seasoning was very tasty and worked well for his meat sticks.

Casings tore several times trying to load themonto the stuffing tube, They stuffed easy and equally and twisted ok. When in the smoker though, they untwisted, ALL of them which gave an unequal product. Knowing that now, I would recommend using some kitchen twine to keep the links separate. Other than that, good product.

Everyone love the flavor of the snack sticks.

We followed the instructions step by step and my family loved these meat sticks. Very easy to follow instructions. Next time we will add more heat. Definitely buying again.

We used this once already,The mix wasn't too spicy and worked very well with the venison/pork ratio. We also put the sticks in the oven to cure and we were very satisfied with the results. Thanks.

Great product

very easy, very good,will order again.

Very tasty