Made some snack sticks. The casing was tight to meat. Cooled them down outside and when I put them in the fridge overnight. The next day I cut them into 6” pieces. Now the casing want to separate from the meat. Anything I’m doing wrong? They taste good. Just don’t look good with casing coming loose.

]]>https://waltonsdev.nodebb.com/topic/1878/collegen-casingsRSS for NodeFri, 11 Sep 2026 11:33:08 GMTSun, 29 Dec 2019 17:20:07 GMT60roblavanway it depends on whether you add a cure accelerator like encapsulated citric acid or not. If you do not then yes, stuff and let it sit for 12 hours if you do use a cure accelerator you can go right to smoking.

]]>https://waltonsdev.nodebb.com/post/10529https://waltonsdev.nodebb.com/post/10529Thu, 02 Jan 2020 19:51:42 GMTroblavanway I would say yes to that I think I seen 12 hrs…unless you use a cure accelerator like ECA, smoked meat stabilizer, or sodium Erythorbate then you can go right into the smoker if you use one of the additives

]]>https://waltonsdev.nodebb.com/post/10469https://waltonsdev.nodebb.com/post/10469Wed, 01 Jan 2020 17:03:11 GMTJonathon thank you guys for the info. Will definitely ice bath them next time. One more question. Do you let your stuffed casings sit overnight before cooking them?

]]>https://waltonsdev.nodebb.com/post/10460https://waltonsdev.nodebb.com/post/10460Wed, 01 Jan 2020 13:47:10 GMTtwilliams is correct, or at least I believe him to be. An Ice Bath or a shower with a fan blowing is absolutely essential for snack sticks and cured sausage. Without it you will have the casings separate from snack sticks and oddly enough you will get the exact opposite problem with summer sausage. The collagen will want to separate and the fibrous casings will want to hold on to the meat.

]]>https://waltonsdev.nodebb.com/post/10385https://waltonsdev.nodebb.com/post/10385Tue, 31 Dec 2019 14:30:25 GMTroblavanway im sure Jonathon will answer tomorrow and give a for sure reason. But that is my guesses. No ice bath adhering casing to meat, put in fridge before meat was cool creating moisture, and no gradual increase of temp cooking meat too quick

]]>https://waltonsdev.nodebb.com/post/10320https://waltonsdev.nodebb.com/post/10320Mon, 30 Dec 2019 00:02:02 GMTtwilliams they didn’t seem overcooked at all. They looked perfect when i pulled them out of the oven. Casing was tight to the meat they looked good. Not sure whats going on

]]>https://waltonsdev.nodebb.com/post/10319https://waltonsdev.nodebb.com/post/10319Sun, 29 Dec 2019 22:17:19 GMTroblavanway so possibly with the temp starting at 170°. Cooking the outside meat too fast?

]]>https://waltonsdev.nodebb.com/post/10318https://waltonsdev.nodebb.com/post/10318Sun, 29 Dec 2019 22:14:31 GMTAdamCA 70/30 venison/pork. Added soy protein for binder. Liquid smoke. Cooked in oven at 170 until internal temp was 155.

]]>https://waltonsdev.nodebb.com/post/10314https://waltonsdev.nodebb.com/post/10314Sun, 29 Dec 2019 21:34:55 GMTroblavanway my guess would be you didnt put them in an ice bath directly after removing from smoker. Possibly still had some heat in the meat when you put them in the fridge creating moisture

]]>https://waltonsdev.nodebb.com/post/10311https://waltonsdev.nodebb.com/post/10311Sun, 29 Dec 2019 19:40:38 GMTroblavanway what did you make? What was the process, meat block, lean to fat ratio, cook schedule? Give us as much info as you can so we can try and figure out what happened and help.

]]>https://waltonsdev.nodebb.com/post/10309https://waltonsdev.nodebb.com/post/10309Sun, 29 Dec 2019 18:45:16 GMT