I made a batch of venison cheddar and jalapeno snack sticks the other day. I was having some issues with my gander mountain 5 lb stuffer and I think some of the sticks were a bit under-stuffed and this batch the casings are quite a bit tougher than my previous batches.
Can understuffing the casings cause the toughness? The meat could have used some more liquid, what I think caused the issues with the stuffer, could this have played a role in it as well? ( I am using collagen casings)
The overall flavor of the sticks was good just the casing issue that I need to work on with the next batch.