<![CDATA[Casing less meat sticks]]>Hi all. If I decide to try meat sticks with no casing, do I need to worry about the ice bath stage to stop the cooking? Do I just take them off the heat a little sooner and let them rest on their own to stop cooking and cool down or what? Thanks for any suggestions

]]>https://waltonsdev.nodebb.com/topic/1287/casing-less-meat-sticksRSS for NodeThu, 10 Sep 2026 19:38:49 GMTWed, 01 May 2019 15:38:25 GMT60<![CDATA[Reply to Casing less meat sticks on Wed, 01 May 2019 20:42:32 GMT]]>Doug Kapfenstein I dont think you need one as you arent worrying about the casing wrinkling. It might still happen a little to outside but it wont be much. Honestly, I dont think it is going to hurt anything so Id say do it but if you would rather not then skipping it wont hurt anything!

]]>https://waltonsdev.nodebb.com/post/5268https://waltonsdev.nodebb.com/post/5268Wed, 01 May 2019 20:42:32 GMT<![CDATA[Reply to Casing less meat sticks on Wed, 01 May 2019 20:29:19 GMT]]>Doug Kapfenstein
I never did ice bath our casingless meat sticks. I would cold smoke them then finish them in our dehydrator and let them cool back down over nite.
Their not the prettiest little sausages but they were good. I’ve gone to using casings as it just makes a more presentable product for our customers.

]]>https://waltonsdev.nodebb.com/post/5265https://waltonsdev.nodebb.com/post/5265Wed, 01 May 2019 20:29:19 GMT