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Amish Style Sweet Sticks - Page 2

post #21 of 24
Thread Starter 

With sheep casings, if you crank the meat just to the end of the tube the sheep will go on easier. Keep the casings wet. As for this recipe they are 18mm smoked collagen that do not soak. I keep my collagen in a baggie opened in the fridge the day before i stuff. Cellulose casings are a whole nuther thing.

post #22 of 24

Great looking Sticks Rick!!!! nice job 

 

DS

post #23 of 24
Thread Starter 
Quote:
Originally Posted by Grabber View Post
 

Are those collagen casings.  When I make mine, the casing separates from the meat. 


Yes 18mm smoked  collage casings  edible.

post #24 of 24

I am late to the Party, but those really look good, Love the color and texture.  points1.png

 

I'm glad you said what you did about cranking the meat to the end of the tube, Kinda learned that by accident, works perfect

 

Gary

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