16 MM edible collagen casing.

[salmoncreek]

I have mastered my recipe for theses slim sticks.  My problem,  the casing slides off.  Very similar to skin slipping off or more graphic, a condom.  The taste of the slim stick is fantastic, but the casing turns people off. 

Question, when I bring meat to a butcher shop and purchase slim sticks their casing stay on and are tight.  There has to be a secret.  Anyone have suggestions. 

 

[thoseguys26]

If you share your process from start to beginning, I guarantee someone here will be able to answer your question. Smoke, boil, IT, etc etc.

I'd also love to hear your ingredients too! I love slim sticks!

 

[driedstick]

 
If you share your process from start to beginning, I guarantee someone here will be able to answer your question. Smoke, boil, IT, etc etc.

I'd also love to hear your ingredients too! I love slim sticks!

 

[elginplowboy]

What they said. But my guess would be u r going straight from fridge to smoker. I had the same problem. Try pulling out of fridge and letting hang to get to room temp for about 1hr prior to smoke. Start temp at 130 for 1hr no smoke. Casing should be dry to touch before smoking.

 

[salmoncreek]

That is a good idea.  I mix my seasoning, let stand in fridge overnight.  Mix cure and shoot casings, always worrying about prep temperature I put them in fridge or outside (Hilton, NY) until I have them all done.   I put them in the smoker at 200 degrees for 2 hours.  I like your idea, sort of common sense.  I was in catering business and we always let our meat sit out and come up to temperature slowly.  I built the smoker from a hospital tray warmer, wrapped it in celotec and stainless steel to finish.  Thanks for your help.

 

[thoseguys26]

I'd like to see some pics of your smoker build. Sounds interesting.

 

[driedstick]

 
I'd like to see some pics of your smoker build. Sounds interesting.

 I thought about the same build till I found my old fridge.