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Questions - making snack sticks - Page 2

post #21 of 25
Thread Starter 

Good advice and thanks

 

David in Richardson,TX

post #22 of 25
Thread Starter 

I read and added to my files for future reference. Good description. Thanks.

 

DWD

post #23 of 25
I do mine with 16mm collagen through a 1/2" stainless tube with no problems. Sometimes the casing sticks, sometimes it doesn't (?). If it sticks I eat it; if it doesn't I peel. No big deal. I don't have a KA outfit, but from what I've read, you're going to want to get a stuffer at least.
Good luck. Once you start making sausage you'll be hooked. We haven't had any store bought in over a year!
Dan
post #24 of 25
Thread Starter 

SmokyMose

 

Good info. I will have to find a filler tube that long for my KA.

 

As I mentioned before, sausage is not something I should eat at all. My cardologist would have a heart attack himself if he knew I would be eating sausages! I hear him, but I plan to eat good sausage - in moderation. I have do quality control you know!!

 

Thanks

 

DWD in Richardson, TX

post #25 of 25
Quote:
Originally Posted by DWDunlap View Post

SmokyMose

Good info. I will have to find a filler tube that long for my KA.

As I mentioned before, sausage is not something I should eat at all. My cardologist would have a heart attack himself if he knew I would be eating sausages! I hear him, but I plan to eat good sausage - in moderation. I have do quality control you know!!

Thanks

DWD in Richardson, TX
Most sausage has a lot of fat, but snack sticks don't have as much. I use 88/12 chuck from Costco. About as lean as you can get.
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