or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Best Casings for Snack Sticks
New Posts  All Forums:Forum Nav:

Best Casings for Snack Sticks

post #1 of 10
Thread Starter 

Hi all-

 

Just checking to see what you prefer to use for a Snack Stick casing.  I've only tried collagen 21mm and they sucked.  Not sure if they didn't get done enough, but the casings seemed rubbery.  I'd like to use the 19mm, but they won’t fit on even the smallest tube for my LEM Stuffer. These little buggers are my White Whale.

 

What do you use?  IT temp?

 

Thanks for any help.  My first official post on this great site. 

Cootswatter

post #2 of 10
Welcome to the forum.

I use sheep casings for sticks. Had a special tube made for them cause my stuffer didn't have one small enough

I go to 155 internal temp.
post #3 of 10
Quote:
Originally Posted by c farmer View Post

Welcome to the forum.

I use sheep casings for sticks. Had a special tube made for them cause my stuffer didn't have one small enough

I go to 155 internal temp.

Yep that!
post #4 of 10

I do the collagen casings 22mm Love them,, IT 152* 

 

Welcome to the SMF!!! 

 

A full smoker is a happy smoker - Stay happy 

 

DS
 

post #5 of 10

Sheep casings (19-21 or 22-24) and an IT of 155ish.  I didn't like the separation I always seemed to get with collagen and I learned the lesson the hard way not to stuff them the day before.  If they get wet, you are in trouble when it gets to hanging time.

post #6 of 10

I use sheep and 19-22mm collagen.  I too had a tube fabbed up, and I was able to buy a small one someplace, I'm thinking Butcher-Packer.

 

The temps the folks are referring to is best achieved through a longer than normal smoking/cooking process.

 

Start the sticks in the smoker at 120 degrees, without smoke, and allow then to run for 1.5-2 hours.  After the initial 1.5-2 hours, add smoke and bump the temp up 10 degrees to 130, in 30 minutes bump to 140, keep bumping up 10 degrees each 30 minutes until you reach 170 degrees.  Then allow the sticks to go until you reach the target of 152-155.

post #7 of 10
Quote:
Originally Posted by CrankyBuzzard View Post
 

I use sheep and 19-22mm collagen.  I too had a tube fabbed up, and I was able to buy a small one someplace, I'm thinking Butcher-Packer.

 

The temps the folks are referring to is best achieved through a longer than normal smoking/cooking process.

 

Start the sticks in the smoker at 120 degrees, without smoke, and allow then to run for 1.5-2 hours.  After the initial 1.5-2 hours, add smoke and bump the temp up 10 degrees to 130, in 30 minutes bump to 140, keep bumping up 10 degrees each 30 minutes until you reach 170 degrees.  Then allow the sticks to go until you reach the target of 152-155.


Cranky, about how many hours is this process taking to reach IT?

post #8 of 10
Could be 4-6, or as long as 10-12 or more. Depends on a lot of things. Ambient temp, how many sticks in the pit, diameter, etc...
post #9 of 10

There are several manufacturers of casings... several sellers....   don't buy the least expensive casings...  they can be thicker than others..  I bought from Walton's and they were good casings...    21mm are the casings I use...   here's a video explaining casings.....

 

https://www.youtube.com/embed/Be1dK0BFo8c

post #10 of 10
I have been using the 19mm collagen casings, overnight cure & lately in smoker from 130 up to 170 for about 4 hours & then I have been finishing in the oven to 155 IT...I also just bought a 10mm tube but haven't used it yet & am a little worried about the meat & cheese pushing through but I will just have to loosen the mixture up a bit more as I wrecked my GM 5lb stuffer not loosening the meat mixture up
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Best Casings for Snack Sticks