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Snack stick casings...What does everyone use??

post #1 of 13
Thread Starter 
Cost aside, what type of casings does everyone prefer? Sheep or collagen and why? I've used both but I'm more curious than anything.
post #2 of 13

Last time I made snak stix I used collagen. I had them here and they are readily available over the counter in this area. Sturdy, decent snap and absorb smoke so used them. Have some left so will use more before deciding what way to go. I like the idea of the no soaking as well....Willie

post #3 of 13

I guess because I tend to be a bit lazy, I like and use colagen casings, no soaking, consistent size, easy to use, they obsorb the smoke good, have a nice snap when the stick is bitten.

I found I have no need to tie the ends with string, I twist the first end 3 times, hold with my fingers until about 2 inches of meat is stuffed, then just stuff the whole length that I want, cut the casing, twist that end a couple times and then do it all over again.

 

Rich-
 

post #4 of 13
Have not used natural casings in snack stick size yet. Collagen sure is easy to stuff and make a pretty sausage. I make them in two three foot lengths, smoke, cut, package. Looks darn near professorial. Still like natural for bratwurst and polish sausage though.
post #5 of 13

I don't make snack sticks often, because I've found easier ways to get a snacking product.

 

However when I do my Beef Sticks, I make them "Unstuffed" (no casings), because I get better smoke flavor that way.

 

 

Bear

post #6 of 13

I agree with Bear!  I used casings once the learned to shoot them out with out casing better tasting!

post #7 of 13

Hands down its naturals for me.............
 

post #8 of 13

I have used both. I prefer natural. Wife won't eat natural so somethimes I use colagen. Colagen is easier to use. I'm going to have to try Bears casingless sticks. Take a look at his post.

Happy smoken.

David

post #9 of 13
I thought only kids under ten wouldn't eat natural casings. Surprised to hear so many grown (mostly) women won't eat natural casings. Go figure.
post #10 of 13
Quote:
Originally Posted by eight433 View Post

I thought only kids under ten wouldn't eat natural casings. Surprised to hear so many grown (mostly) women won't eat natural casings. Go figure.

I find it strange she will eat store bought stuff in Natural. But she won't even think about eating it if I made it in natural. OH well.

David

post #11 of 13
Quote:
Originally Posted by themule69 View Post

I have used both. I prefer natural. Wife won't eat natural so somethimes I use colagen. Colagen is easier to use. I'm going to have to try Bears casingless sticks. Take a look at his post.

Happy smoken.

David

 

David,

If you do that, use the ingredients mix for my Bear Loaf, and the instructions for the Beef Sticks.

I'm sure my ingredients for my Beef Sticks is too mild for most of you guys, including me.

 

The ingredients & Step by Steps for my Beef Sticks, my Bear Logs, and my Bear Loaf are all interchangeable.

 

 

Bear

post #12 of 13
Great thread. How about for kielbasa? What does everyone use?
post #13 of 13
Quote:
Originally Posted by Bearcarver View Post

 

David,

If you do that, use the ingredients mix for my Bear Loaf, and the instructions for the Beef Sticks.

I'm sure my ingredients for my Beef Sticks is too mild for most of you guys, including me.

 

The ingredients & Step by Steps for my Beef Sticks, my Bear Logs, and my Bear Loaf are all interchangeable.

 

 

Bear

Bear

Thanks. i have read all 3 of your threads on how you went from 1 to the other then more spice. Good reading.

David

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