Hopefully someone can shed some light on this:
A buddy of mine asked me to post for help with snack stick casing. Seems he's made snack stick a few times now, and the casing doesn't want to stay attached. How can he get the casing to shrink tight with the meat when he dries, cooks it?
I don't find it a big deal since the casing pulls right off, but he wants that nice tight case and the snap that goes with it when you bite a piece.
Could it be not enough fat in the mix?