So, I have made several batches of Snack Sticks using 17-19mm smoked casings. I follow a pretty regular smoke schedule 120 for 1 hour no smoke dampers open, 130 2 hours 1/2 damper with smoke, 1 hour at 140, 1 hour at 150 and finish them to IT of 155 at 170 degrees in the smoker. I cold bathe them after and then let them sit at room temp to cool down and then pack. I can’t seem to get a good “snap” on my sticks? Any suggestions?

Thanks Jonathon. My meat block or farce was 18 lbs pork shoulder and 7 lbs clean venison. I added hi temp cheese (3 lbs). Overall fat content was approximately 30%.

I did mix the meat until very tacky. I stuffed the 19 mm casings very tight.

My cold bath had ice in it.

Doesn’t appear that I can post a photo from my phone.

Let me ask an obvious question; what’s the grind schedule? I put 2 grinds on it through the medium plate. Mixed until very tacky with a mechanical mixer.