Backwoods® Reduced Sodium Original Snack Stick Seasoning
*Actual product may vary slightly from picture.
Backwoods Reduced Sodium Original Snack Stick Seasoning
Backwoods Reduced Sodium Original Snack Stick Seasoning
Backwoods Reduced Sodium Original Snack Stick Seasoning
Backwoods Reduced Sodium Original Snack Stick Seasoning

Backwoods® Reduced Sodium Original Snack Stick Seasoning

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25% Less Sodium than our Original Snack Stick Seasoining
Custom Blended for Wild Game and Domestic Meat
  • Backwoods® Reduced Sodium Snack Stick Seasoning Makes 5 lbs.
    SKU: 9161
  • $6.99
  • Backwoods® Reduced Sodium Snack Stick Seasoning Makes 20 lbs.
    SKU: 9162
  • $18.99
Original Snack Stick: The original "Grab-n-Go" snack for camping, hunting, fishing or for your friends! Contains mustard.
Reduced Sodium: 25% Less Sodium than our Original Snack Stick Seasoning Blend. Sodium content has been lowered from 500mg to 350mg per serving.
Backwoods® Snack Stick Seasonings have been delighting customers since 1991. We make it simple with our easy to follow instructions and pre-measured cure in every package. Enjoy these Snack Stick Seasonings, painstakingly flavored to make the greatest wild game or domestic meat cured sausage around! Each seasoning package includes a packet of Cure. Casings sold separately.
Net Weight - Makes 5 lbs.: 3.9 oz. (110g)

Net Weight - Makes 20 lbs.: 15.6 oz. (442g)

Seasoning Ingredients: Salt, Potassium Chloride, Dextrose, Sugar, Spices, Mustard, Garlic Powder, Sodium Erythorbate (1.18%), And Less Than 2% Tricalcium Phosphate Added As An Anticaking Agent.

Cure Ingredients: Salt, Sodium Nitrite (6%), Red 3, And Less Than 2% Silicon Dioxide As A Processing Aid.

Contains: Mustard.

Ingredients Do Not Contain Gluten.

A Note About Cure: Cure should be used to control botulism as well as add color and flavor to your smoked or cooked sausage.

For consistently flavorful snack sticks use the recommended number of pounds of meat this package is intended to produce.

To make the entire 5 lb. package at one time: Dissolve entire seasoning and cure packets into 5 ounces of water for 5 pounds of meat.

To make the entire 20 lb. package at one time: Dissolve entire seasoning and cure packets into 20 ounces of water for 20 pounds of meat.

To make smaller batches: Use 1 tablespoon & 2-3/4 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g), and 1 ounce of water for each pound of meat used.

Directions:
  • Grind a mixture containing at least 20% pork or pork fat.
  • Dissolve seasoning and cure in water. Mix meat thoroughly.
Process in one of the following ways:
  • Make sticks with the LEM Jerky Cannon® by shooting onto a cookie sheet. Preheat oven to 200° F. Place sticks in oven or oven until internal temperature reaches 165° F.
  • Stuff into sheep casings or 17-21mm collagen casings and smoke in smoker or cook in oven at 180° F until the internal temperature reaches 165° F.
Refrigerate or freeze finished product.

Keep cure out of reach of children. Do not use more cure than recommended.

All Seasonings, Casings, and Cheese are non-returnable. Please see our return policy here.
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