Best Additves for making Snacksticks

What do they do?

Put simply, binders help your meat hold together and keep everything in place. They’re especially important when it comes to fat—without a binder, pork fat can render out during cooking, leaving you with a dry, crumbly, and less flavorful Snacksticks.

You can choose from - Sure Gel - Super Bind - Soy Protein Blend - Carrot Fiber - Dairy Blend Binder

Which Binder is best for Snacksticks?

When it comes to Snack Sticks, Sure Gel is the go-to binder—no debate. It was specifically designed to perform in small-diameter sausages, making it the industry standard for keeping everything bound together and locking in fat and flavor.

Options

Smooth Acid - Sodium Erythorbate - Encapsulated Citric Acid - Cure Excellerator- Smoked Meat Stabilizer

What does each do?

From a flavor standpoint, each cure accelerator brings something different to the table:

• Smooth Acid – mild tang

• Encapsulated Citric Acid – strongest tang

• Sodium Erythorbate – a true accelerator with virtually no tang

• Smoked Meat Stabilizer – medium tang

Which is best for making Snack Sticks?

Smooth Acid tends to have the widest appeal since it adds a touch of tang without being overpowering.

Why Use High Temp Cheese?

The problem with regular cheese in Snack Sticks is that it melts out, leaving behind only a faint cheese flavor and empty pockets where the cheese used to be. High-Temp Cheese is specially processed to withstand lower cooking temps, so it holds its shape and delivers rich, cheesy bites—making it perfect for Snack Sticks.

Options - Cheddar, Hot Pepper, Mozzarella, Swiss, Ghost Pepper

Which is best for Snacksticks?

This is dependent on the flavor of the seasoning you are using. All of the High Temp Cheese flavors function the same. If you want to add some serious heat to your Snackstick then the Ghost Pepper is the way to go!

What does it do?

There are a few important reasons to add Sure Cure to a smoked meat product. The biggest one is food safety—Sure Cure helps prevent the growth of botulism spores. Botulism is a potentially fatal toxin and one of the leading causes of foodborne illness in the U.S. Unfortunately, the environment inside products like Snack Sticks or Summer Sausage is ideal for spore growth: moist, warm, and not quite hot enough to kill them, since spores can survive temperatures above 200°F.

Beyond safety, Sure Cure also plays a big role in quality. It gives cured meats their classic pink color and imparts the distinctive “cured” flavor we expect in products like Snack Sticks.