Collagen question

Discussion in 'Sausage' started by smokeymose, Dec 29, 2015.

  1. smokeymose

    smokeymose Master of the Pit

    I'm interested in doing some snack sticks when I get a weather break (In Indiana that could be next week or next March). I assume you use collagen casings. Fresh? What diameter? What's with the Mahogany?
    How do I know if a tube will fit my Gander Mountain stuffer? I've been looking at the SausageMaker site.
    Too many questions for one thread? :)
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  3. smokeymose

    smokeymose Master of the Pit

    Thank you Dave.
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    [​IMG]
     
  5. This is the seasoning & casings that I have been using & they are really good. I just did 5 lbs of cheddar sticks & 5 lbs of jalapeño/inferno cheese sticks with it last night.
     
    Last edited by a moderator: Jan 2, 2016
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Howdy Mose!

    You can use collagen or sheep. I usually go no larger than 22mm and when I really want to pi$$ myself off, I use 16mm.

    Mahogany colored is for the smoked look. No real difference other than color. I use mahogany colored and clear. All of mine get smoked, and the only reason I use 2 different colors is it's what I have on hand at the time.

    Got a pic of the stuffer? More than likely it's like most of the 5 pounders and the tubes the Sausage Maker sells for 5 pound stuffers will work. 22mm will probably fit on the smallest tube that came with the stuffer, casing smaller than 22mm will need a smaller tube. If you buy new tubes, get stainless, they are almost bullet proof.

    Sausage Maker and Butcher Packet are both good supply houses.
     
  7. smokeymose

    smokeymose Master of the Pit

    Hey there, Cranky!
    I see you survived the storms. Prayers to the folks in Texas, Oklahoma and Missouri who didn't fare so well..
    I see you're cranking out the quantities as usual. Do you eat all that, or are you really in retail LOL?
    Here's what I have
    I'm thinking of a 1/2" tube for 16mm cases, stainless of course, if that would work. I have to ask, though, why 16mm pi$$es you off😏
     
  8. Make sure when stuffing sticks with that GM stuffer it, the meat mixture, is really loose. I rounded my crank shaft out on mine & upgraded after that.
     
    Last edited: Dec 30, 2015
  9. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks for the prayers and thoughts! We had some friends that didn't fare too well, but all are well and accounted for.

    Yep, that's the same stuffer a lot of us have. Like Murray said, don't strong arm it...

    16mm casings are a PITA to stuff most of the time. Along the lines of Murray's statement, when you drop to the 1/2" tube, your mix has to be easily pushed through the stuffer, the constriction can jack up the gears.

    Most all of what I make goes to family, employees, and neighbors. When I smoke, I make sure I do enough for me and my bride, and have plenty to vac pack for the inlaws and her grandmother. Easy meals for them to heat up.
     
  10. smokeymose

    smokeymose Master of the Pit

    Thanks for the link, murraysmokin! Got it bookmarked. I like the sound of jalapeno/inferno cheese sticks :)
     
    Last edited by a moderator: Jan 2, 2016

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