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Collagen question

post #1 of 10
Thread Starter 
I'm interested in doing some snack sticks when I get a weather break (In Indiana that could be next week or next March). I assume you use collagen casings. Fresh? What diameter? What's with the Mahogany?
How do I know if a tube will fit my Gander Mountain stuffer? I've been looking at the SausageMaker site.
Too many questions for one thread? :-)
post #2 of 10

The link below explains a lot about casings and the video is really good....

 

https://www.waltonsinc.com/casings-netting/collagen-sausage-casings

post #3 of 10
Thread Starter 

Thank you Dave.

post #4 of 10

Thumbs Up

post #5 of 10
This is the seasoning & casings that I have been using & they are really good. I just did 5 lbs of cheddar sticks & 5 lbs of jalapeño/inferno cheese sticks with it last night.
post #6 of 10
Quote:
Originally Posted by SmokeyMose View Post

I'm interested in doing some snack sticks when I get a weather break (In Indiana that could be next week or next March). I assume you use collagen casings. Fresh? What diameter? What's with the Mahogany?
How do I know if a tube will fit my Gander Mountain stuffer? I've been looking at the SausageMaker site.
Too many questions for one thread? :-)

Howdy Mose!

You can use collagen or sheep. I usually go no larger than 22mm and when I really want to pi$$ myself off, I use 16mm.

Mahogany colored is for the smoked look. No real difference other than color. I use mahogany colored and clear. All of mine get smoked, and the only reason I use 2 different colors is it's what I have on hand at the time.

Got a pic of the stuffer? More than likely it's like most of the 5 pounders and the tubes the Sausage Maker sells for 5 pound stuffers will work. 22mm will probably fit on the smallest tube that came with the stuffer, casing smaller than 22mm will need a smaller tube. If you buy new tubes, get stainless, they are almost bullet proof.

Sausage Maker and Butcher Packet are both good supply houses.
post #7 of 10
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

Howdy Mose!

You can use collagen or sheep. I usually go no larger than 22mm and when I really want to pi$$ myself off, I use 16mm.

Mahogany colored is for the smoked look. No real difference other than color. I use mahogany colored and clear. All of mine get smoked, and the only reason I use 2 different colors is it's what I have on hand at the time.

Got a pic of the stuffer? More than likely it's like most of the 5 pounders and the tubes the Sausage Maker sells for 5 pound stuffers will work. 22mm will probably fit on the smallest tube that came with the stuffer, casing smaller than 22mm will need a smaller tube. If you buy new tubes, get stainless, they are almost bullet proof.

Sausage Maker and Butcher Packet are both good supply houses.

Hey there, Cranky!
I see you survived the storms. Prayers to the folks in Texas, Oklahoma and Missouri who didn't fare so well..
I see you're cranking out the quantities as usual. Do you eat all that, or are you really in retail LOL?
Here's what I have
I'm thinking of a 1/2" tube for 16mm cases, stainless of course, if that would work. I have to ask, though, why 16mm pi$$es you off😏
post #8 of 10
Make sure when stuffing sticks with that GM stuffer it, the meat mixture, is really loose. I rounded my crank shaft out on mine & upgraded after that.
post #9 of 10
Quote:
Originally Posted by SmokeyMose View Post

Hey there, Cranky!
I see you survived the storms. Prayers to the folks in Texas, Oklahoma and Missouri who didn't fare so well..
I see you're cranking out the quantities as usual. Do you eat all that, or are you really in retail LOL?
Here's what I have
I'm thinking of a 1/2" tube for 16mm cases, stainless of course, if that would work. I have to ask, though, why 16mm pi$$es you off😏

Thanks for the prayers and thoughts! We had some friends that didn't fare too well, but all are well and accounted for.

Yep, that's the same stuffer a lot of us have. Like Murray said, don't strong arm it...

16mm casings are a PITA to stuff most of the time. Along the lines of Murray's statement, when you drop to the 1/2" tube, your mix has to be easily pushed through the stuffer, the constriction can jack up the gears.

Most all of what I make goes to family, employees, and neighbors. When I smoke, I make sure I do enough for me and my bride, and have plenty to vac pack for the inlaws and her grandmother. Easy meals for them to heat up.
post #10 of 10
Thread Starter 
Quote:
Originally Posted by murraysmokin View Post


This is the seasoning & casings that I have been using & they are really good. I just did 5 lbs of cheddar sticks & 5 lbs of jalapeño/inferno cheese sticks with it last night.
Thanks for the link, murraysmokin! Got it bookmarked. I like the sound of jalapeno/inferno cheese sticks :-)
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