Snack Stick Casing Closure

[mjspeers]

Hi all,

I'm new here but have been using this site as a great resource. I recently got into this game. I hunt a lot so have been starting to make my own venison products verses taking it to the locker, and I'm very happy with it.

I am wondering what is the best / easiest way to close snack stick cologen casings? I've read they can be twisted?

For more context, my first few batches have gone fine. I am using 19mm casings with a sausage stuffer. I have a propane smoker that allows me to hang sticks at roughly 20", so I can make the sections about 40" long. Two problems I have been running into, (1) it seems the internal temperature towards the bottom of the sticks does not come up quickly enough, so I have been cutting the bottom 6" off and letting those continue to smoke, that's a pain. Also (2) because I'm only making 40" sections, I seem to be spending much more time tying casings than stuffing. I have tried stuffing one large tube, then cutting but some of the mixture would seep out of the end. Admittedly I have not yet tried just twisting.

Is the answer just coiling the snack sticks on the racks? Or am I missing something? I think hanging does allow to maximize the space. The smoker is not large, I believe it's a "Pit Boss 3"

 

[Fueling Around]

Welcome to SMF
Never used collagen casing, but I tie my naturals with kitchen twine.
Processor back north uses hog rings.
Bumping so others will see your query

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[Winterrider]

You can get by with just tying the 2 ends and loop over poles or leave coiled and place on rack. Cut them into sticks when done.

 

[SmokinEdge]

You can get by with just tying the 2 ends and loop over poles or leave coiled and place on rack. Cut them into sticks when done.

That’s what I do. I like to stuff sticks kind of tight to tight to twist. So tying the two ends and looping them over the dowels smoking cooling then cutting works for me.

 

[JckDanls 07]

I make the coils as big as I can... Then just loop them onto a dowel rod...



I'll hang them all to the same length and then pinch the bottom loop to make the sticks straighter... I like to hang them about 20" long

I just tie the end of the casing in a knot... I stuff as tight as I can get em...

 

[mjspeers]

I make the coils as big as I can... Then just loop them onto a dowel rod...

View attachment 708563

I'll hang them all to the same length and then pinch the bottom loop to make the sticks straighter... I like to hang them about 20" long

I just tie the end of the casing in a knot... I stuff as tight as I can get em...

Awesome idea. Should’ve thought of this. I’m going to try it this way.

Any specific dowels you guys use? If just buy regular dowels anything needed before using to smoke?

 

[JckDanls 07]

Any specific dowels you guys use

Yes... Find the oak dowels... mine are 3/4" ...

 

[Kvgsqtii]

I make the coils as big as I can... Then just loop them onto a dowel rod...

View attachment 708563

I'll hang them all to the same length and then pinch the bottom loop to make the sticks straighter... I like to hang them about 20" long

I just tie the end of the casing in a knot... I stuff as tight as I can get em...

Do you have any more pics of your smoker? What's the smoke source?

 

[SmokinEdge]

Hooks work too.

 

[JckDanls 07]

Kvgsqtii

Smoke source is A-MAZE-N pellet tube



A few more pics of Smokehous...







The heat difuser over top of the heting elements...

 

[crazymoon]

MJS. As others have said, leave yourself a few inches on either end of the casing when stuffing. Twist the unstuffed ends up and tie to each other with a simple knot.

 

[Kvgsqtii]

JckDanls 07 thanks for the additional pics. Looks basic, but I'm sure it pours out some good food.

 

[GatorAGR]

Hooks work too.

View attachment 708567
View attachment 708568
View attachment 708569

Do you ever run into problems with the sticks touching? Mine under cook when I drape them over the dowel in the area touching the dowel. Made a batch yesterday and tied individual sticks but that was a pain in the you know what. I like your hook method.

 

[hondabbq]

Tying sticks to me is a waste of time. Sure if your making a 5 lb run its a few knots. I make minimum 15 lb runs to make it worth my time and effort.
I hang my sticks and just loop over dowels and pinch the stick at the top of the loop and bottom. I do the same for kielbasa or any other smoked sausage.

 

[SmokinEdge]

Do you ever run into problems with the sticks touching? Mine under cook when I drape them over the dowel in the area touching the dowel. Made a batch yesterday and tied individual sticks but that was a pain in the you know what. I like your hook method.

They really only touch at the top where they are hooked. As the cook/dry I open them up and they stay apart pretty well.

 

[zachyweezer]

I only use sheep casings for sticks. I don't test my luck by attempting to link them, although it can certainly be done. I simply cut them to size. Some are tall, others short. Truth be told, I don't mind the rustic look.
If and when I find a collagen casing that works for me, I'd be more inclined to shoot for more uniform sticks.

 

[GatorAGR]

Hooks work too.

View attachment 708567
View attachment 708568
View attachment 708569

What kind of casings do you use and what's your cooking method? This is exactly the look I'm trying to achieve. I like the wrinkled finish.

 

[SmokinEdge]

What kind of casings do you use and what's your cooking method? This is exactly the look I'm trying to achieve. I like the wrinkled finish.

Those are Walton’s 16mm smoked collagen casings. Into a 120* smoker for 30-40 minutes no smoke then apply smoke for 1 hour bump up usually to 140* for about 2 hours then up to 170* until finished. Then air cooled no water shower.

 

[boykjo]

With collagen I just pinch and pull the meat out the last 1 inch. The meat residue will act as glue and keep it closed. If you leak out your smoker is too hot near the bottom of the sausage and you will need a deflection plate.