The Bearded Butchers

Sweet, Smoky & Spicy Snack Stick DIY Bundle


This combination of flavors will leave your mouth watering! Sweet flavor from 100% REAL Maple sugar and brown sugar, plus hickory smoke flavor and spicy jalapenos balance out perfectly to make these one of our favorites!

We usually make these with venison, but elk, antelope, beef, bison, pork or a combination will work great.


This kit includes:

  • 1 pack Maple Sugar Seasoning 2.15 lbs for 25lbs
  • 1 pack 17mm Mahogany Smoke Stick Collagen Casings (4 strands) for 25 lbs 
  • 1 pack Sodium Nitrite Curing Salt (1oz) for 25 lbs
  • 1 pack Dried Diced Jalapenos and Powder (4oz)
  • 1 pack Hickory Smoke Flavor Powder (3 oz for 25 lbs)


Customer Reviews

Based on 13 reviews
Great product

I just made a batch for the neighbor. The taste is amazing but when he told me the price he paid for a 25 lb seasoning pack I about went to the moon. There is no way I would ever pay this. I understand the skins are expensive but there is no need to be hoggish with your prices. This is why I will never recommend buying from this company ever. I do 500lbs a year. Just think what I would have to charge to make it. I can’t see people paying 125 for a batch. Bring ur prices down to where real working people can afford it

Mike Herz
Need more flavor

I liked the flavor but wanted more hot and a bit more salt. If anyone get this mix add another packet of jalapeno powder to your order if you like it more on the hot side.

Lynn Simmons

Just a little too sweet for my taste. Also it would be a good thing to inform new guy's like me that the 17mm casings need a 10mm stuffing tube.

Chris Dean
Just right

Definitely a crowd favorite . Everyone I’ve shared it with really likes it!

Joseph Canzano
Good Stuff

Made these sweet, smoky and spicy snack sticks last week and good to great. They are a little sweet but good and not spicy at all.
It's alot of work partially due to the equipment I had including a stuffer with plastic gears. Getting the meat through the 10 stuffer tube was a bear with that thing. I added way more water than advised to get it to flow consistently. Will be upgrading equipment before making again.

All that aside, 21# of venison to 4# of pork fat was the mix as instructed by customer service along with a bag of high temp pepper jack included. I smoked on low temp for about a half hour then in the oven. Wanted to finish in the smoker but couldn't get a consistent temperature because of our NE winter temperatures outside. Due to the amount of water I added, I needed drip pans in the oven and was a PIA.

Next mistake I made was putting them in a giant bin covered and in the fridge overnight. The sticks sweat and were wet the next day rather than dry with a casing that snapped. I know all that needs to change before going for round 2 and am looking forward to it. The taste was great on these however if your expecting it to be spicy, it isn't at all. I'm good with that.