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Snack stick casing help

post #1 of 7
Thread Starter 
Hey everyone. Looking for some support on what to do about my casings on my snack sticks. I've been working on a basic recipe and technique for awhile. After many MANY failed atempts I'm getting very close to an awesome finished product. I'm following the basic steps for smoking the sticks. I let them in my smoker at 120 for 1.5 hours to let the casings dry out then bump up the temp about 10 degrees each hour until I reach the desired internal temp. This batch I did half with an ice bath directly out of the smoker the other half I let sit out until completely cooled. After that I placed them all in a brown paper bag over night. This is as close to perfect as I have gotten however the casings are sort of like tearing very thin paper. The snap is good but it seems to more rip than anything. Did I dry out the casings at 120 for too long? Any thoughts or ideas would be greatly appreciated.
post #2 of 7

JM83, Are your casings natural or collagen?

post #3 of 7
Thread Starter 
Oh wow how could I leave that out. I'm using a mixture of 19 and 21mm collagen casings from sausage maker.com. This batch I used the 21mm.
post #4 of 7

JM83 , I would say that the water bath would do in your collagen casings but not sure why the other half went south also ? Maybe not stuffed full enough ? You can just peel the casings off and have your sticks naked .

post #5 of 7
I had the same trouble. One thing that helped was not getting the casing wet before stuffing. It helped but not enough. I started going with natural sheep casings and havent had a problem since.
post #6 of 7
My dark collagen casing came from Butcher & Packer and they were VERY thin and nice 21mm...... I think there are different manufacturers with different specifications on the casings... same with natural casings as to how they are cleaned etc....
I have finally come to the conclusions, it's best to go with a very reputable company that sell lots of casings.... I just bought some beef rounds from a member on the forum that has a charcuterie business and sells retail meats.... they are beautiful casings... haven't filled them yet... but they sure look awesome....

...B&P collagens.....



...Some of Evan's meats......
post #7 of 7

Use natural sheep's. I think you'll find what your looking for...

 

http://www.smokingmeatforums.com/t/134705/kabanos-dried-and-finished/20

 

Joe

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