Kent Butcher Supply

Leggs Snack Stick Recipe


  • 15# Lean Beef
  • 6.25# Regular Pork Trimmings
  • 1 pkg. Leggs Snack Stick Seasoning
  • 1 oz. Cure
  • Water to make product workable
  • Mustard Seed (optional)


25# Batch

  1. Grind beef through 1/8″ plate and add to pork, seasoning and cure.
  2. Mix well and regrind through 1/8″ plate.
  3. Mix well, kneading in enough water to make product workable.
  4. Stuff into 22/24 sheep casings or small artificial casing.
  5. Place in refrigerator or cooler for 24 hours.
  6. Cold smoke at about 110-120 degrees for 6-8 hours with smoke.
  7. Raise smoke house temperature to 140 degrees for 1/2 hour.
  8. Raise smoke house temperature to 170 degrees for 1/2 hour.
  9. Raise smoke house temperature to 190 degrees for 1/2 hour or until internal temperature reaches 155 degrees.
  10. Chill – product ready for sale.


For BBQ Snack Sticks add 3/4# – 1# of NW Smokehouse BBQ #G20847 to above recipe.

For Jalapeno Snack Sticks add 1/4 of one) #10 size can of  sliced jalapeno peppers, pour off all but 1/8 of the juice first.

For Cheese Snack Sticks add 10-15% high temperature cheese, use Hot Pepper, Cheddar, Mozzarella, or American.

Kent Butchers' Supply Co.

4265 Spartan Industrial Drive SW
Grandville, MI 49418

*Note: While the above formula and/or process is both accurate and feasible to the best of our knowledge, Kent Butchers’ Supply Co. accepts no responsibliity for product failure or lack of acceptance.