No question but just an update/topic. Making some snack sticks this weekend and doing a few things different.

5 pound batch with Willie’s Seasoning. First time using this seasoning.

61% whitetail venison and 39% ground pork.

Cut the ends off the tubes of venison and inverted them until all the blood ran out. Trying to reduce the iron taste in previous sticks. Then mixed real good together and let sit a day in the fridge.

Got the correct amount of Willies and Cure - but there was no direction on what quantity of water to use. So I used 1 ounce of water per pound of meat - or 5 ounces.

Also, just for kicks I added one tablespoon of liquid smoke. I know, heresy.

Mixed well and long (by hand) and stuffed into 17 mm casings and stored them in the fridge overnight.

My oven wont really cooperate at low temps. So these are in the Nesco Dehydrator at 115 F for an hour and then bumped up 10 degrees an hour until it maxes out at 155 … then I will have to finish them in the oven to get to a safe internal temp.

Have them on 5 out the 6 trays with the bottom tray holding some saucers of water.

So, that’s my Saturday.

I’m using some 17 mm edible casings for some snack sticks. I just keep them in the fridge before I use them. Is there anything I can do better - either for storage or to the casings right before I stuff? Just making sure I am using them to their full potential.

I just made a 5 pound batch today and I used 7.5 ounces of water for 5 pounds … more than I ever used and noticed no difference. I also added 1.6 ounces of dry milk for 5 pounds. When I say no difference I mean no negative difference. I am using venison and 20% pork and Willie’s Snack Seasoning.

Thanks every one. Will look at the video. Might go up a size to the 21 mm based on daveomak’s post, too. Been using Lems brand, but will order some Walton’s on my next order. Thanks.