Snack Sticks - how small is too small?

[mjspeers]

Hello all,

I'm relatively new but refining my system. The main issue: how small of a collogen casing is too small? What's the smallest casing and corresponding stuffing horn can I get by with?

I know, more information is needed. Using a 22lb Vevor electric stuffer.

This is a venison/pork mixture. Last batch used a 10mm horn with Walton's 16mm casings. With no cheese, things went okay. When the cheese started, it did not go well if at all. Motor was getting hot. Moved to a 12mm horn. Again, this went okay but not very quick at all. The 16mm casings I could get on the horn, but had to unravel and it took significant effort, I'd prefer to avoid this if possible but it's not out of the question. I had some 19mm casings as well, this went fine. But I tend to prefer smaller snack sticks. Any advice/tips is appreciated.

 

[KBFlyer]

I only use natural casings and anything this small it would be sheep casings 20-22 in size that fits my 12.6 mm special made horn for my hydrolic stuffer. I don't like fighting with casings so the difference in size helps with that. I have never made anything smaller then 20mm sticks.

 

[mjspeers]

I only use natural casings and anything this small it would be sheep casings 20-22 in size that fits my 12.6 mm special made horn for my hydrolic stuffer. I don't like fighting with casings so the difference in size helps with that. I have never made anything smaller then 20mm sticks.

Aren’t natural cases a pain to get on the horn and rehydrate?

 

[KBFlyer]

Aren’t natural cases a pain to get on the horn and rehydrate?

I have never had a problem with good casings. Any natural casing can be a pain in the butt but preparing them before hand like soaking in warm water helps a lot and using PAM spray on the horn to help with getting them on, using a paper towel to help direct them on also helps. It takes practice but well worth it then using the fake ones.

 

[mjspeers]

I have never had a problem with good casings. Any natural casing can be a pain in the butt but preparing them before hand like soaking in warm water helps a lot and using PAM spray on the horn to help with getting them on, using a paper towel to help direct them on also helps. It takes practice but well worth it then using the fake ones.

Thanks. Any recommended brand/type?

 

[chopsaw]

Aren’t natural cases a pain to get on the horn and rehydrate?

Why ? Because someone said they are ?
I don't have an issue with them myself . Maybe some do . Get a home pack , clean them and get them soaking . Form your own opinion from there . If you like them , and make a lot of sausage in that size , get some better casings . If you don't care for them use the collagen or you can always go non cased .

 

[Fueling Around]

...
But I tend to prefer smaller snack sticks. Any advice/tips is appreciated.

The smaller the stick the finer the mince (grind) required.
If you want cheese it will need to be crumbled.

Aren’t natural cases a pain to get on the horn and rehydrate?

Why ? Because someone said they are ?
I don't have an issue with them myself . Maybe some do . Get a home pack , clean them and get them soaking . Form your own opinion from there . If you like them , and make a lot of sausage in that size , get some better casings . If you don't care for them use the collagen or you can always go non cased .
...

Natural casing are a breeze to use.
They need to be wet brined unless already purchased in a bucket.
24 hours prior rinse well in fresh water and soak overnight
Day of stuffing, soak in a warm water baking soda bath for a few hours.

Thanks. Any recommended brand/type?

I strongly recommend finding PS Seasonings Home Pack. The casing are packed in a wet slurry. They don't take as long to hydrate as the dry pack mummified casings. The casings are also on a ring and longer pieces than other home packs I have used.
Some have said LEM are now slurry packed, but I haven't seen them yet, plus the LEM pack I used was an assortment of short scraps

 

[boykjo]

IMO 15mm-16mm is small but doable. Anything below that will be almost impossible. If you want something that’s smaller than 15mm I would go caseless. Your equipment is also a large factor. For smaller sticks I have better luck with my small 5 lb LEM stuffer with a homemade 10MM sanitary stuffing tube to handle the stuffing pressures.

Electric models should not be used with these types of forces hence the heat generation on your motor and probability of internal damage.

The problem with stuffing such small casing is you need to add additional water to soften the mix and that can cause the stick to lose its bind and ruin it texture. The cheese will also turn to mush.

If you want small, cased sticks the manual 5 lb. LEM stuffer will be your best bet. Its small and you will need to refill often but it packs a punch when stuffing small diameter sticks. You should be able to find a 10 mm tube. I made an 8mm tube and the 5 lb. LEM will do it but it’s very slow.

Hope this helps.



My 2 cents

 

[slavikborisov]

smaller diameter that isnt a pain in the ass or takes too long requires are hydraulic stuffer esp if using cheese...trust me i almost destroyed my 30lb LEM electric one trying to do so

 

[mjspeers]

Is there a general consensus on smallest diameter casing and corresponding horn for an electric stuffer with cheese? 19mm casing with 12mm stuffer?

 

[boykjo]

Is there a general consensus on smallest diameter casing and corresponding horn for an electric stuffer with cheese? 19mm casing with 12mm stuffer?

IMO 24mm is the smallest casing I would use with an electric stuffer. Should fit a 13mm-16mm stuffing tube. My 2 cents

 

[hoity toit]

I have never had a problem with good casings. Any natural casing can be a pain in the butt but preparing them before hand like soaking in warm water helps a lot and using PAM spray on the horn to help with getting them on, using a paper towel to help direct them on also helps. It takes practice but well worth it then using the fake ones.

I totally agree.

 

[SmokinEdge]

Hello all,

I'm relatively new but refining my system. The main issue: how small of a collogen casing is too small? What's the smallest casing and corresponding stuffing horn can I get by with?

I know, more information is needed. Using a 22lb Vevor electric stuffer.

This is a venison/pork mixture. Last batch used a 10mm horn with Walton's 16mm casings. With no cheese, things went okay. When the cheese started, it did not go well if at all. Motor was getting hot. Moved to a 12mm horn. Again, this went okay but not very quick at all. The 16mm casings I could get on the horn, but had to unravel and it took significant effort, I'd prefer to avoid this if possible but it's not out of the question. I had some 19mm casings as well, this went fine. But I tend to prefer smaller snack sticks. Any advice/tips is appreciated.

One point that might help on cheese, I use Tillamook farm style thick shreds in sharp cheddar. These shreds are added as is out of the bag and will flow much better out of the horn while still giving a good cheese profile in the sausage. Try it once and see for yourself.