I have really been struggling with making snack sticks, with several failed attempts to the point I’m almost ready to give up.

My issue isn’t flavor, its look and texture. I cannot get that tight, lightly wrinkled look of a snack stick. My meat just doesn’t seem to bind to the casing like it should. The casing always ends up kind of loose, and when you bite into it or try and break a piece in half, the casing and meat separate which is pretty unappetizing.

I am using wild game meat, and I have been experimenting with fat ratios, some batches I know I have done too lean.

I haven’t been adding the protein binder, or citric acid (I am not sure why, not reading the recipe correct I guess) but this next batch I plan to use it and see if that helps, if I fail again though I’m ready to throw in the towel, its getting frustrating so I’d love some help and input. Snack sticks are a great way to eat up ground wild game but it sure is kicking my butt so far.

I’d like to try making bologna from some deer meat I have, so I can more easily use it up by making sadwiches etc but I don’t see many articles for this. Can someone help me out with a recipe and what all I need to do this?

How big of a batch are you making?

I’m going to make some hot dogs and bologna this weekend using the hot dog and bologna seasoning, am I understanding it right that I can mix the whole batch up the same and stuff some into hot dog casings and some into the bologna chub? I’ll be using venison, should I add 15% beef fat?

Thanks for the help,
Chad