I made these 2 tubes some time back.... Finally getting around to my first ever Beef Sticks in casings....
I've made them casing-less before, but time to step up and make them in casings.....
The top tube is made from K-Type 1/2" copper, thin wall type.....
The bottom tube is made from brass.... It can be had in the hardware store... usually at the end of an aisle
with other brass stock used in hobby stuff... it is 1/2" O.D.... unlike the copper which is 5/8" O.D.....
The ends were annealed with a small butane torch then flared with a flaring tool... annealed
again and flared some more.... they then slide into your existing tubes on your stuffer.....
I taped the tubes in places so they fit tight... Not in a meat contact zone.... they remove
easily for cleaning.... A washer was placed over the brass tube flare for a better fit in the
stuffing tube......
I haven't used the brass tube yet.... It should be a good tube for 17mm casings, don't know for sure....
This batch was made with 21mm edible collagen casings.... tight fit but it worked....
I could get about 6' of casing on the tube......
I stuffed about 12", 4 tiles, and bent and stuffed some more... tied in 2 places, (not shown),
cut, and repeat... Next go around with sticks, I will cut the casing to the lengths I need
and slide on the tube... Probably 24" inches to make a doubled 11" stick...or something
close to that.... then I can shorten the copper tube... to about 5" sticking out of the original tube...
I had the help of granddaughter.... we just hung the sticks....
The knots held nicely..... 24 hours in the smoker.... 12 hours at 100 deg ish... to dry the casings...
add smoke for 3 hours while raising the temp to 160 ish for the remaining 12 hours.... sticks got to
150 ish degrees... Cooled in the smoker slowly...
Cut into big bite sized pieces and vac-packed with Lisa B's vac-bags.... They are the best
if you haven't tried them...
The taste and texture is better than store bought..... I used one of nepas recipes (correction) for part
of this batch and Bride had some stuff she wanted put in the meat for a Far East type stick....
One ingredient was Yoshida's... The RonP teriyaki, rice wine vinegar and Yoshida's stick....
Both were good..... I used 80-20 in the bag.... 5#'s... when I get a "perfect" recipe, 20#'s will be
the batch of choice.... until then.... Dave
I've made them casing-less before, but time to step up and make them in casings.....
The top tube is made from K-Type 1/2" copper, thin wall type.....
The bottom tube is made from brass.... It can be had in the hardware store... usually at the end of an aisle
with other brass stock used in hobby stuff... it is 1/2" O.D.... unlike the copper which is 5/8" O.D.....
The ends were annealed with a small butane torch then flared with a flaring tool... annealed
again and flared some more.... they then slide into your existing tubes on your stuffer.....
I taped the tubes in places so they fit tight... Not in a meat contact zone.... they remove
easily for cleaning.... A washer was placed over the brass tube flare for a better fit in the
stuffing tube......
I haven't used the brass tube yet.... It should be a good tube for 17mm casings, don't know for sure....
This batch was made with 21mm edible collagen casings.... tight fit but it worked....
I could get about 6' of casing on the tube......
I stuffed about 12", 4 tiles, and bent and stuffed some more... tied in 2 places, (not shown),
cut, and repeat... Next go around with sticks, I will cut the casing to the lengths I need
and slide on the tube... Probably 24" inches to make a doubled 11" stick...or something
close to that.... then I can shorten the copper tube... to about 5" sticking out of the original tube...
I had the help of granddaughter.... we just hung the sticks....
The knots held nicely..... 24 hours in the smoker.... 12 hours at 100 deg ish... to dry the casings...
add smoke for 3 hours while raising the temp to 160 ish for the remaining 12 hours.... sticks got to
150 ish degrees... Cooled in the smoker slowly...
Cut into big bite sized pieces and vac-packed with Lisa B's vac-bags.... They are the best
if you haven't tried them...
The taste and texture is better than store bought..... I used one of nepas recipes (correction) for part
of this batch and Bride had some stuff she wanted put in the meat for a Far East type stick....
One ingredient was Yoshida's... The RonP teriyaki, rice wine vinegar and Yoshida's stick....
Both were good..... I used 80-20 in the bag.... 5#'s... when I get a "perfect" recipe, 20#'s will be
the batch of choice.... until then.... Dave
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