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  5. Snack Stick Collagen Casings question...

Snack Stick Collagen Casings question...

Scheduled Pinned Locked Moved Meat Processing
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  • B beldend

    Made my first batch of venison snack sticks, the collagen casings don’t snap like I thought they would… they tear and pull away from the meat. I used 21 mm casings, my IT temp was 165 degrees F. 80/20 mix of venison/pork meat. I did not give them an ice bath… would that have helped with the “snap”?

    AdamCAA Offline
    AdamCAA Offline
    AdamCA
    Team Blue Regular Contributors Green Mountain Grill Masterbuilt
    wrote on last edited by
    #3

    beldend Part of what the ice bath does is “set” the casings to the meat so yes that would’ve helped.

    1 Reply Last reply
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    • ElsosE Offline
      ElsosE Offline
      Elsos
      Team Orange
      wrote on last edited by
      #4

      I’m new to snack sticks and want to get good at them.
      I too have been having the same"non snap" or just plain chewy casings. Using 19mm collagen smoked casings, cook in the smoker at 140 for an hour, then 150 for a hour then 165 or so, then do a ice bath for 5 mins. Let them dry for a couple hours and still, no snapping. Chewy casings are kind of a bummer 🙂

      I’ll take anyone’s advise, I’ve been doing three pounds at a time so I can tinker and try to figure it out.
      Thanks! Eric

      AdamCAA PapaSopP 2 Replies Last reply
      0
      • ElsosE Elsos

        I’m new to snack sticks and want to get good at them.
        I too have been having the same"non snap" or just plain chewy casings. Using 19mm collagen smoked casings, cook in the smoker at 140 for an hour, then 150 for a hour then 165 or so, then do a ice bath for 5 mins. Let them dry for a couple hours and still, no snapping. Chewy casings are kind of a bummer 🙂

        I’ll take anyone’s advise, I’ve been doing three pounds at a time so I can tinker and try to figure it out.
        Thanks! Eric

        AdamCAA Offline
        AdamCAA Offline
        AdamCA
        Team Blue Regular Contributors Green Mountain Grill Masterbuilt
        wrote on last edited by
        #5

        Elsos Your ice bath should be at 15-20 minutes, that should help.

        1 Reply Last reply
        1
        • ElsosE Elsos

          I’m new to snack sticks and want to get good at them.
          I too have been having the same"non snap" or just plain chewy casings. Using 19mm collagen smoked casings, cook in the smoker at 140 for an hour, then 150 for a hour then 165 or so, then do a ice bath for 5 mins. Let them dry for a couple hours and still, no snapping. Chewy casings are kind of a bummer 🙂

          I’ll take anyone’s advise, I’ve been doing three pounds at a time so I can tinker and try to figure it out.
          Thanks! Eric

          PapaSopP Offline
          PapaSopP Offline
          PapaSop
          Team Orange Power User Veteran
          wrote on last edited by
          #6

          Elsos
          Where are your casings from? Had the same issue with casings that come from a kit. Won’t mention the name’s here but since getting casings from Walton’s the problem went away. You’re process looks fine. A little longer ice bath maybe but thinking those casings are not up to par.

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          • ElsosE Offline
            ElsosE Offline
            Elsos
            Team Orange
            wrote on last edited by
            #7

            I think they are from LEM. Durable for sure.
            Someone recommended sheep casings which I’ve never tried, but I was hoping to get a Duke’s style of meat sticks, but better 🙂

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            • ElsosE Offline
              ElsosE Offline
              Elsos
              Team Orange
              wrote on last edited by
              #8

              I’ll get some Meatgistics a go, thanks for the idea!
              I also realized there was pretty much zero smoke flavor on those sticks, maybe some washed off with the bath, but it seems like nothing could penetrate the casing.

              AdamCAA 1 Reply Last reply
              0
              • ElsosE Elsos

                I’ll get some Meatgistics a go, thanks for the idea!
                I also realized there was pretty much zero smoke flavor on those sticks, maybe some washed off with the bath, but it seems like nothing could penetrate the casing.

                AdamCAA Offline
                AdamCAA Offline
                AdamCA
                Team Blue Regular Contributors Green Mountain Grill Masterbuilt
                wrote on last edited by
                #9

                Elsos I’ve never had the smoke flavor “wash off” during the ice bath. Most likely it’s the casings that aren’t in the best of shape.

                ElsosE 1 Reply Last reply
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                • AdamCAA AdamCA

                  Elsos I’ve never had the smoke flavor “wash off” during the ice bath. Most likely it’s the casings that aren’t in the best of shape.

                  ElsosE Offline
                  ElsosE Offline
                  Elsos
                  Team Orange
                  wrote on last edited by
                  #10

                  AdamCA
                  I have to agree that smoke flavor probably doesn’t wash off. But these casing tribulations are killing me. 😄 I’ve ordered some from Walton’s now and I’ll be able to compare for sure. Looking forward to more attempts, and being able still to eat my mistakes.

                  And I really appreciate the responsiveness of folks on this site, pretty nice to have a conversation about these things instead of me just reading everything I might stumble across!

                  So what are the Team orange or blue?

                  YooperDogY 1 Reply Last reply
                  0
                  • ElsosE Elsos

                    AdamCA
                    I have to agree that smoke flavor probably doesn’t wash off. But these casing tribulations are killing me. 😄 I’ve ordered some from Walton’s now and I’ll be able to compare for sure. Looking forward to more attempts, and being able still to eat my mistakes.

                    And I really appreciate the responsiveness of folks on this site, pretty nice to have a conversation about these things instead of me just reading everything I might stumble across!

                    So what are the Team orange or blue?

                    YooperDogY Offline
                    YooperDogY Offline
                    YooperDog
                    Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                    wrote on last edited by
                    #11

                    Elsos a friendly rivalry between Austin, Team Orange undefined and Jonathon Team Boohoo Blue undefined . You can select Team Orange under your settings. It provides some good banter among the community members. Go Team Orange undefined

                    1 Reply Last reply
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                    • JonathonJ Offline
                      JonathonJ Offline
                      Jonathon
                      Team Blue Admin Walton's Employee Power User
                      wrote on last edited by
                      #12

                      Elsos I am the leader of team blue and Austin is the leader of some other team…cant remember what! It all stems fro when we bought some new hats and I liked the blue one better and he liked orange, people got into it and we decided to create some teams. It is a fun distraction!

                      Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

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                      • Home
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