First time using Natural casing for meat sticks question?

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mrad

Meat Mopper
Original poster
SMF Premier Member
Sep 27, 2012
288
45
Princeton, MN
I have used the "Hi Mountain" seasonings snackin sticks kit to make meat sticks3-4 times. They always turned out good to great, but sometimes the casing ended up being too chewy. Tonight I tried making sticks for the first time with natural casing. I purchased the casing from a local store that was voted best beef stick in a local publication. I had also purchased sticks from them and was always pleased with the product. When I started stuffing the casing tonight, it appeared to be much too thick, hot dog-sized, or slightly larger. I called the meat shop and asked if I had the right casing as I noticed the packaging said sausage casing. They assured me it was the same thing they used. With the snackin sticks, I was accustomed to stuffing the casing until it was full with no wrinkling , and they turned out fine for the most part. My question is, with natural casing, should I not fully fill the casing, but fill to the 3/4" diameter mark, or did I possibly get the wrong size casing. The Meat store told me I should have shrinkage. I put my first batch in at 4:00 am. so By noon I should know if I have shrinkage. should natural sheep casing have a 1"+ diameter, or do I need to pull the casing faster and allow some wrinkling?
 
The largest sheep casings are 28+mm, which is a little over an inch. I don't know what you're expecting for shrinkage, but I don't see them getting a whole lot smaller.
Always fill your casings tightly to get a good snap to it, a loosely filled one will have some chew.
Sounds like you might have some great smoked sausage's to me!
 
Hmmmm. Im wondering if they sold me the wrong casing. The market's beef sticks are about a 1/2" in diameter. Mine, When filled tight are well over an inch. I still have about 15 pounds that need to go on the smoker. If I want to make them sausages or brats, what would be my next step? Thye have a cure in them.
 
The last time I got sheep casings they were about the same size as the hi mountain casings. I have used their hunters blend as a hot dog which turned out pretty good. I guess your only options are to cut open those casings and get the sausage into something smaller or link what you have. -- edited-- should add if they are too tight you may have to make long sausage links. I guess it's always disappointing to not get what your wanting after spending this time but you have good meat, seasonings, and smoke so you will have something good.
 
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The sheep casings should have a size on the package 20/22, 22/24, 24/26. Sounds like you have 24/26. Those are for large hot dog size. I recommend you find 22/24 for sticks. 20/22 are even better but they can be very difficult to open and put on the stuffing tube.
Stuff the casings full and smoke to 154. The wrinkles will come when they are removed from the smoker and cooled. Place them in the refrigerator overnight to bloom and darken in color.

Boykjo
 
mrad mrad here's a couple pics I had for a reference ( maybe )
26 mm sheep and 32 mm hog . These are both stored wet as posted by Boykjo . The hog casings are pretty plump . Might give you an idea .
26 mm Sheep . ............................................................. 32 mm Hog .
20200420_083633.jpg 20200420_102755.jpg
Sticks using the sheep casings . Smoked and a couple days in the fridge . No water bath .
20201010_105334.jpg
 
Update. Pulled the first batch out around 8:00 am this morning when temps were between 155-163.
after cutting into 6" pieces, they do not appear to be a thick as I thought they would be . However, they are saltier than usuall. The meat shop told me to soak in water to remove the brine they were stored in. I may not have soaked enough. They are also much dryer than in the past. I did mix with ground pork for the first time. 2 parts 80/20 ground beef to one part ground pork. I am wondering if the pork dried the sticks out???
 
Let them bloom in the fridge overnight, They will improve. If you added lean pork they will be drier. I've never had casings make sausage salty. Probably the spice mix.

Boykjo
 
Let them bloom in the fridge overnight, They will improve. If you added lean pork they will be drier. I've never had casings make sausage salty. Probably the spice mix.

Boykjo
I just threw them in the freezer. Should I pull them out and leave them in the fridge overnight?
 
Another update, the second batch is at 154ish and the casing has not developed the mahogany color. Still looks clear. Do I pull them, or wait for a color change on th ecasing?
 
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