Best size for snack stick casing
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Personally I prefer the 19 mm smoke collagen casings, to me those are the perfect sized stick.
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The only down fall that i have is my horn is just a smiggen too big for the 19mm collagen so i have to cut them to 1 1/2" long and force them on my horn. Id like to put the entire sleeve on it. I like the 19mm so much that i will deal with the hassle rather than buying 21mm
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If you try and use it grinder it basically emulsifies your meat in the worm and heats it up pretty bad. No grinder stuffs good snack stick sizes. Learned that about 15 years ago lol. I have 5HP commercial biro meat grinders and they basically destroy the meat trying to force it through
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If you try and use it grinder it basically emulsifies your meat in the worm and heats it up pretty bad. No grinder stuffs good snack stick sizes. Learned that about 15 years ago lol. I have 5HP commercial biro meat grinders and they basically destroy the meat trying to force it through
lamurscrappy
Hopefully my order will get here and I will be able to try snack sticks this week for first time. I have never tried 10mm stuffing tube and 16mm casings on my stuffer before and if it does not work will put on 12mm tube and do 19 or 21mm casings. I am really excited about snack sticks as my son had some Pepper sticks made at a local processor in Kenai Alaska and they were the best. I have a package of exclaimer pepper stick seasoning and another brand and will try them both and see what comes out the best. Planning on 20 lb lean caribou and 5lb beef fat with seasoning, binder, cure and 2 quarts water and see how it goes.Dave
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lamurscrappy
Hopefully my order will get here and I will be able to try snack sticks this week for first time. I have never tried 10mm stuffing tube and 16mm casings on my stuffer before and if it does not work will put on 12mm tube and do 19 or 21mm casings. I am really excited about snack sticks as my son had some Pepper sticks made at a local processor in Kenai Alaska and they were the best. I have a package of exclaimer pepper stick seasoning and another brand and will try them both and see what comes out the best. Planning on 20 lb lean caribou and 5lb beef fat with seasoning, binder, cure and 2 quarts water and see how it goes.Dave
akdave im excited for you! I hope they turn out real good for you! Snack sticks are pretty hard to make perfect the first time but i think you did some good research and have a good plan for them! My number one comment for you is to mix the hell outta that meat until your just completely exhausted… then take a nap and wake up and mix it some more! The bind/protein extraction is very important in snack sticks. They will be destroyed if you dont mix the crap outta them so please keep that in mind and i think youll do awesome! If you can do some pictures of it all. I love seeing processing/ processed pics! If you run into a bind on something just come here and we can help you out!
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lamurscrappy
Hopefully my order will get here and I will be able to try snack sticks this week for first time. I have never tried 10mm stuffing tube and 16mm casings on my stuffer before and if it does not work will put on 12mm tube and do 19 or 21mm casings. I am really excited about snack sticks as my son had some Pepper sticks made at a local processor in Kenai Alaska and they were the best. I have a package of exclaimer pepper stick seasoning and another brand and will try them both and see what comes out the best. Planning on 20 lb lean caribou and 5lb beef fat with seasoning, binder, cure and 2 quarts water and see how it goes.Dave
akdave i would think your 12mm tube would work for 16mm casings
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lamurscrappy
Hopefully my order will get here and I will be able to try snack sticks this week for first time. I have never tried 10mm stuffing tube and 16mm casings on my stuffer before and if it does not work will put on 12mm tube and do 19 or 21mm casings. I am really excited about snack sticks as my son had some Pepper sticks made at a local processor in Kenai Alaska and they were the best. I have a package of exclaimer pepper stick seasoning and another brand and will try them both and see what comes out the best. Planning on 20 lb lean caribou and 5lb beef fat with seasoning, binder, cure and 2 quarts water and see how it goes.Dave
akdave just touching on lamurscrappy suggestion. Like he said, protein extraction is very important. However, get right into stuffing when you get done mixing thoroughly, dont take a nap. It will stiffen up the longer it sits and be harder to push through your horn. I use 2qt of water for 25 lbs of meat. The second fill of my stuffer is harder to crank than the first but manageable.
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akdave im excited for you! I hope they turn out real good for you! Snack sticks are pretty hard to make perfect the first time but i think you did some good research and have a good plan for them! My number one comment for you is to mix the hell outta that meat until your just completely exhausted… then take a nap and wake up and mix it some more! The bind/protein extraction is very important in snack sticks. They will be destroyed if you dont mix the crap outta them so please keep that in mind and i think youll do awesome! If you can do some pictures of it all. I love seeing processing/ processed pics! If you run into a bind on something just come here and we can help you out!
lamurscrappy
Thanks a lot for info I have had no problem with bind/ protein extraction with my summer sausage and really feel that by grinding the fat 1/8 then mixing it with the 3/8 ground meat thoroughly then grinding the mix 1/8 really helps with protein extraction and them mixing all spices, cure, and binder thoroughly in the water and then dividing the grind in 2 pans and adding 1/2 water to each and mixing them well separately, then mixing them together well is about the best you can do as I don’t have a electric mixer yet. Shure hope it works on Snack Sticks. How do you add pictures to post?? know how to do it on E-mails and Texts but not on posts. Am going up to my man cave, adding a 2nd convection fan to my smoker to see if I can get better even heat distribution in my smoker. -
akdave just touching on lamurscrappy suggestion. Like he said, protein extraction is very important. However, get right into stuffing when you get done mixing thoroughly, dont take a nap. It will stiffen up the longer it sits and be harder to push through your horn. I use 2qt of water for 25 lbs of meat. The second fill of my stuffer is harder to crank than the first but manageable.
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twilliams
Thanks for info as soon as new stuffing tube an casings get here I will try the larger the stuffing tube the better, was brain storming and was wondering if I made up a dual stuffing tube head if it would help on the back pressure problem, saw one somewhere??
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