Snack Stick Casings

jsk53 · Feb 2, 2017

I've been making different kinds of snack sticks since I got my first MES. I've used a few different brand 19mm collagen casings including Weston and a no name I got on Ebay which were actually pretty good. Last time I ordered a package from The Sausage Maker. I have found those to be kind of papery after smoking and in fact, just peel off the stick when you bite into it. I've not run into that before. I also seemed to have more tears during stuffing than I've experienced before. I followed the label directions keeping the casings in the fridge and sealed when not using.

So, my question is, can I get some recommendations for really good 19mm collagen casings to use going forward? Just looking for others' experiences and thoughts.

Thanks.

nappy · Feb 2, 2017

jsk53 said:
I've been making different kinds of snack sticks since I got my first MES. I've used a few different brand 19mm collagen casings including Weston and a no name I got on Ebay which were actually pretty good. Last time I ordered a package from The Sausage Maker. I have found those to be kind of papery after smoking and in fact, just peel off the stick when you bite into it. I've not run into that before. I also seemed to have more tears during stuffing than I've experienced before. I followed the label directions keeping the casings in the fridge and sealed when not using.

So, my question is, can I get some recommendations for really good 19mm collagen casings to use going forward? Just looking for others' experiences and thoughts.

Thanks.

I've used the LEM smoked color collagens (both 19 and 38) and like them. I have also liked the LEM natural casings and fibrous. Some came with my stuffer kit. The others I've been getting off Amazon

DanMcG · Feb 3, 2017

Not sure why one brand wouldn't adhere to the meat while others do. Did you use the same recipe and cooking procedure for all of them?
The only thing that comes to mind for them not to stick is either, to much water in the mix or after smoking you cooled them in ice water.

ab canuck · Feb 3, 2017

I had that happen one time as well, I was led to believe of poor storage / care at one time in their life. Butcher I spoke to said they were probably frozen and left out to thaw at one time. I switched to natural csg's and have never looked back. IMO they are a better product but everyone has an opinion.

jsk53 · Feb 5, 2017

Hi All,,

I haven't altered the mix or the recipe. It's almost like these new casings are just kind of dried out versus the original ones I used. With snack sticks I don't immerse them in water after the smoke like I do with summer sausage. I'm thinking maybe a situation like AB mentioned. I think I'll try the LEM or Weston casings and see if they work better.

Thanks for all the responses. Very helpful!

Jeff

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Snack Stick Casings

jsk53

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jsk53

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