First post on SMF but have been lingering a while. Love seeing all of the different recipes here. Seems like there is a wealth of knowledge here on sausage making.
I am an avid deer hunter in MI and have been making my own snack sticks, summer sausages and brats for just over a year now. Mostly use the Hi Mountain kits and have had decent success using them.
The summer sausage and brats seem to come out a lot better than my snack sticks. Texture of the meat seems to be about right, have a couple of different meat thermometers that I use to make sure that the IT doesn't get too hot. 2 diff thermometers in the smoker to make sure that the smoker itself isn't getting too hot either. Using a Masterbuilt 30 gas/charcoal smoker.
The issue that I am having is with the casings. Been using 19 and 21MM collagen from a local butcher supply store. It seems that no matter how tight I pack them, the casings never bind with the meat. I purchased some soy protein to add to my next batch, hoping that might help a little bit. Does anyone else have issues with the collagen casings and snack sticks? I have been letting them bloom at room temp overnight and it still seems to have no effect. Like I said, taste is good, but getting sick of the casings on the snack sticks.
Any help is much appreciated!