I have made snack sticks several times with great success as far as flavor. My problem is the casing always come out kind of rubbery. Before I found Waltons I bought A large pack of 21mm brown collagen casings from sausage makers Inc. I smoke them in a Webber Smoky Mountain and follow you temp increases to a T. I have tried the Ice bath a few times but no matter what I do the casing always turns out the same. I’m wondering if it is the casing brand or something I’m doing wrong. I have made several different recipes but the last three batches have been the Willeys. Any suggestion would be appreciated. Thanks

Thanks for the info. I bought a large jug of Soy Protein early on and have been using it as a binder but might have to try the carrot fiber. I see the carrot fiber mentioned a lot on this site. You nailed it on the condom comment. Consistency of the meat is spot on, so I think every thing else is close to spot on. This last batch I took the time to just peel the casing off then bagged them up. Thanks