I’m making snack sticks this weekend along with some whole muscle jerky. I had a question with puting the ECA in with the snack sticks. Can I put the seasoning, cure, carrot binder, and water in with my ground venison/pork, mix for proper protien extraction, then let it sit overnight in a bowl. Then the following morning can I add in the ECA, hightemp cheese then immediately stuff in 19mm casing and smoke?

Jonathon I won’t be able to smoke it until Sunday. I was just figuring it’d be easier to have the meat ready to stuff and smoke earlier on sunday if I only had to mix in the ECA. I was also wanting the meat to be able to marinate with the flavors before cooking them. That may not make as big of a difference as I was thinking, so I should be able to just mix, stuff, and smoke all sunday, morning. Thanks for the help!

Jonathon one more quick question if you have time! The 19mm Smoke Collagen Casings come in a pack of 3, it says they hold 9.2 lbs each do you know approximately how many feet/inches each one is?

Donovan Mercer I’m so sorry I did some more searching and found out it says they are 50ft each sorry to bother you!