I’ve made meat sticks several times but I can’t get past one thing, Case separation. I get good protein extraction, very sticky. Overnight in fridge after stuffing in smoked collagen cases. Smoke over 6 hours until IT of 165. Water bath until IT is under 80 degrees, Hang until dry, then I vac seal and freeze. On the ones that come out of the freezer the cases separate. What can I do to stop this?
Thanks for the help.

Jonathon Hey , Thanks for getting back to me. I haven’t used a binder on them. I was using an ice bath. Yes the casings are smoked collagen. Water was 5 ounces per 5 lb of meat. Sorry I was slow to respond. I’m outside pressure washing a food warmer I’m converting to a big vertical smoker.

Jonathon I’m gonna order some sure gel binder. Could you suggest the amount for ten pounds?Also should I add more water for the sure=gel? I’m trying to get an idea of how much to order. I’ll try running the fan before I package next time. That will come soon, I’m down to two packs after gifting family and friends. These things get gone quick!!!

Thank you Jonathan. have a blessed weekend!