For mixing meat for sausages to be put into casings, I usually go for 1.3% or less per pound of meat. The casings seem to retain a lot of salt even if well rinsed, plus if you're using spice "mixes" there is usually added salt in those as well, such as "chili powder", etc. The salt content can really add up and become a killer. I'm all for low-sodium, but there is a minimum that needs to be in there for the overall flavor.

@Jhutch91 I would recommend you go with @glen's suggestion of adding the small amount to some meat and cooking it up but for the ratio summer sausage to snack sticks is a 1:1 ratio, no adjustments are needed so yes, just use the seasoning conversion chart https://meatgistics.waltonsinc.com/topic/617/seasoning-conversion-chart-for-1-lb-and-5-lb-meat-batches

You are going to want more spice in the snack sticks. The only problem may be salt content. I would mix with the summer sausage ratio and gently cook some to gauge saltiness If it is not too salty then up the ratio accordingly If it is correct on salt, head to your spice cabinet :grinning:

What chart are you asking about?

Jhutch91 I would recommend you go with glen’s suggestion of adding the small amount to some meat and cooking it up but for the ratio summer sausage to snack sticks is a 1:1 ratio, no adjustments are needed so yes, just use the seasoning conversion chart https://meatgistics.waltonsinc.com/topic/617/seasoning-conversion-chart-for-1-lb-and-5-lb-meat-batches

For mixing meat for sausages to be put into casings, I usually go for 1.3% or less per pound of meat. The casings seem to retain a lot of salt even if well rinsed, plus if you’re using spice “mixes” there is usually added salt in those as well, such as “chili powder”, etc. The salt content can really add up and become a killer. I’m all for low-sodium, but there is a minimum that needs to be in there for the overall flavor.