Made a batch of snack sticks with Walton’s 19mm smoke casings, jalapeño flakes, Hi-temp cheese, and their jalapeño summer sausage seasoning. They turned out delicious, 100% deer meat with 20% beef fat added.

Has anyone ever made snack stick style sticks from natural hog casings? I have allot of meat leftover and have ran out of collagen casings, but I have an un-used pack of hog casings. I just received a big bag of W Pepperoni Seasoning from Walton’s and am toying with the idea of using the hog casings instead of having to wait a week for more collagen casings to show up. The meat (elk) was ground on Sat and in the fridge. We prefer a cured/smoked/dried type snacking sausage to cooking brat style ones. What do you guys think?

Also, I always start out smoking my product, then finishing in the oven or dehydrator, but I’ve heard other people finish with smoke? What does everyone else do?

I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.

I’ve always included the fat as part of the total weight for adding seasonings. I like things spicy and will usually add a bit more seasoning than called for as well. I would say if you like a good amount of seasoning, your better off including your fat in the “25lb”.