@granpa1 I would use Sure Gel as a binder and Encapsulated Citric Acid as a cure accelerator but make sure you watch this first https://meatgistics.waltonsinc.com/topic/763/cured-sausage-106-basics-of-making-snack-sticks and then this https://meatgistics.waltonsinc.com/topic/1108/cured-sausage-206-advanced-cured-sausage-processing
So, seasoning and cure that comes with the seasoning, then add a binder and then add encapsulated citric acid. I would also think of adding cheese, snack sticks do well with high temp cheese and Habanaero BBQ does really well with Cheddar now, you can absolutely make a quality product without Encapsualted Citric acid or A binder like sure gel but it won’t be as good.