<![CDATA[Snack stick problem]]>Recently I made some venison snack stick with collagen cases and I used the recommendation of uncle willies recipe and the favor was awesome. I had one concern though, the casing on the stick after vacuum packing to freeze them seemed to be loose on the meat . Could anyone explain what I did wrong or what step I messed up on? They were venison and mighty tasty for sure. Thanks.

]]>https://waltonsdev.nodebb.com/topic/3505/snack-stick-problemRSS for NodeThu, 10 Sep 2026 21:20:52 GMTMon, 01 Mar 2021 01:50:04 GMT60<![CDATA[Reply to Snack stick problem on Tue, 02 Mar 2021 03:57:52 GMT]]>twilliams

]]>https://waltonsdev.nodebb.com/post/32222https://waltonsdev.nodebb.com/post/32222Tue, 02 Mar 2021 03:57:52 GMT<![CDATA[Reply to Snack stick problem on Mon, 01 Mar 2021 03:04:23 GMT]]>Bruce 0 my first two things that come to mind is #1 if you didnt ice bath them directly after internal temp was reached.
#2 you packaged them wet
Or # 3 you had some fat out and fat get between the casing and meat

]]>https://waltonsdev.nodebb.com/post/32097https://waltonsdev.nodebb.com/post/32097Mon, 01 Mar 2021 03:04:23 GMT<![CDATA[Reply to Snack stick problem on Mon, 01 Mar 2021 02:35:09 GMT]]>I’m really new to this snack stick deal so I was glad that at least they were good tasting but being used to the way I thought that they should be according to the way commercial people get it done. Ice water bath but I didn’t refrig over night and I probably should have Thank for ANY advice given. Bruce

]]>https://waltonsdev.nodebb.com/post/32095https://waltonsdev.nodebb.com/post/32095Mon, 01 Mar 2021 02:35:09 GMT<![CDATA[Reply to Snack stick problem on Mon, 01 Mar 2021 02:32:12 GMT]]>An all venison snack stick is going to be pretty lean and probably not an optimum emulsion. I would suggest adding 20% fat (pork or beef) to your meat mix and trying it again. Another thing to try is to quick chill the sticks in a cold water bath as soon as they come out of the smoker to lower their temperature. Don’t leave them in the water too long though. As snack stick will cool off quickly.

]]>https://waltonsdev.nodebb.com/post/32094https://waltonsdev.nodebb.com/post/32094Mon, 01 Mar 2021 02:32:12 GMT<![CDATA[Reply to Snack stick problem on Mon, 01 Mar 2021 02:24:45 GMT]]>I used all ingredients from Walton’s and with no additional species. I used collagen cases from Walton’s and a 15 lb. sausage stuffer from Weston. The links looked good till I tried snacking on them and the cases were easier to remove than to snap them off in a bite
I hope this additional info will help. Followed temp directions to the letter as well

]]>https://waltonsdev.nodebb.com/post/32093https://waltonsdev.nodebb.com/post/32093Mon, 01 Mar 2021 02:24:45 GMT<![CDATA[Reply to Snack stick problem on Mon, 01 Mar 2021 02:15:22 GMT]]>Bruce 0 said in Snack stick problem:

Recently I made some venison snack stick with collagen cases and I used the recommendation of uncle willies recipe and the favor was awesome. I had one concern though, the casing on the stick after vacuum packing to freeze them seemed to be loose on the meat . Could anyone explain what I did wrong or what step I messed up on? They were venison and mighty tasty for sure. Thanks.

It would help to know all the other ingredients you added to the venison and how it was mixed and stuffed.

]]>https://waltonsdev.nodebb.com/post/32091https://waltonsdev.nodebb.com/post/32091Mon, 01 Mar 2021 02:15:22 GMT<![CDATA[Reply to Snack stick problem on Mon, 01 Mar 2021 01:55:36 GMT]]>Bruce 0 how did you process them? What was your cooking schedule? Did you Sous Vide? Water bath chill? Lots of variables, but if you can give us a bit more info we can make better suggestions.

]]>https://waltonsdev.nodebb.com/post/32089https://waltonsdev.nodebb.com/post/32089Mon, 01 Mar 2021 01:55:36 GMT