I wonder what the water activity of those dried snack stick is to see if they would be fully shelf stable
I am not sure if you can know what it is without lab analysis? Wish we had a food scientist here on meatgistics.
That would be awesome!!
I have leftover jalapeño summer sausage seasoning but not I have venison I need to make into snack sticks. Can I use the seasoning for summer sausage in those and if so do I use the measurement chart for the snack stick seasoning or the summer sausage seasoning since I’m using only 5lbs of meat.
What chart are you asking about?
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
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