Didn’t see that but as a result of going Keto, I make chicken wings crusted in hot pork rinds…delicious!

Originally from Bozeman and it is beautiful! I actually am heading up next week. Last trip was to pick up half a beef from my kids. Southwest loved taking 4 suitcases full of beef!! HA Had to restock to make more snack sticks. Enjoy you time there! Couldn’t quite tell where you were at from photos but if in Bozeman area look up Chalet Market they make some great Hunter’s Sticks.

So as un-natural as it sounds, I would like to use beyond burger to make snack sticks for some vegetarians I know. Has anyone ever tried this or have any ideas how you could do this? I did see in a travel center store recently both beyond jerky and snack sticks. Any help would be appreciated.

Originally from Bozeman and it is beautiful! I actually am heading up next week. Last trip was to pick up half a beef from my kids. Southwest loved taking 4 suitcases full of beef!! HA Had to restock to make more snack sticks. Enjoy you time there! Couldn’t quite tell where you were at from photos but if in Bozeman area look up Chalet Market they make some great Hunter’s Sticks.

Didn’t see that but as a result of going Keto, I make chicken wings crusted in hot pork rinds…delicious!

I will be making my second batch of snack sticks with all of your products. The first batch was very successful and the best I have ever done. My question is this, I smoke the sticks on my Camp Chef 36" woodwind pellet grill so last time last time I just bent the long strands back and forth on my racks and then cut to size after cooling and letting air dry and sit in the fridge until that evening. Would it be better to cut at least to the length of the jerky racks so I could keep consistancy in spacing the sticks or does it not really make a difference? Also, I didn’t place any water in the unit but kept the lid propped open to keep the temp down until I elevated up the temp scale so would the water make much of a difference in your opinion. I am in the desert of Nevada so not a lot of natural humidity. Love the site and products! Thanks.

Hey all this is Mike in Las Vegas. I have been smoking and making sausage for a couple of years but new to this site. I have struggled in the past for consist results so hoping reading up here will get me there. I have a Camp Chef Pellet Grill that I will be using now as I also have an upright gas model but could never get temperatures low enough. I fear the same problem with this pellet grill as 160 is the lowest setting. I am going to try to run it with the lid open and that should keep the temp down around 140 for the first hour and then move up the scale. Anyone that has tried this or other ideas would be great. I do also have a question on the making of snack sticks in your video. You say to cut to length when putting in the smoker? I have never done this for fear it will all just push out the end while smoking. Did I hear that wrong or is that what you instruct? Thanks again and I love this site. Also, without using the cure accelerators is their a time that is too long to leave before smoking? I like to do prep on 1 day and then smoke the next and leave in the fridge for up to 24 hours. Thanks again.