Amish Style Sweet Sticks

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