Goose stix, tough casings

[Nick87]

Just finished up the last of my geese for the year, about 40lbs finished I think. Anyway turned out great did a few different flavors, jalpeno/cheddar, garlic, and pepperoni/mozzarella. Turned out pretty good I think I'm going to use a binder for the next batch. One question though the casings came out tough. I like a good snap but there real tough. Anyone have an idea what I did wrong? Used 21mm collagen casings, dried with a fan then in the smoker started at 100 degrees and bumped 10 degrees every hour until smoker was 165 pulled the stix at 155. Any suggestions?

 

[SmokeyLee15]

Probably smoked them too long, goose is super dark and fatty. I'm following this though as my dog won't even eat a goose steak.

 

[Nick87]

Probably smoked them too long, goose is super dark and fatty. I'm following this though as my dog won't even eat a goose steak.

Smoked for roughly 4 hours? Dunno if that is a little or a lot. All fat and silver skin was trimmed off and 20% pork trimmings added.

 

[TNJAKE]

indaswamp makes goose sticks. Bet he can help you out

 

[BGKYSmoker]

The day before you stuff your collagen, put the collagen stick casings in a zip lock bag, leave open and put in fridge, this will give them some added moisture. Called conditioning.