@McCrackin Yeah, the main difference is size of the casings, sometimes there will be larger particles of seasoning in a summer sausage seasoning but not always. You can make any snack stick into summer sausage and the same thing vice versa. That is from a retail perspective, might not work for commercial processing as there need to be specific ingredients sometimes to be able to call some a Summer Sausage or ham or what not.
Basically yes thats the only difference is size, although snack sticks seasoning has alot more flavor selection. Traditional summer sausage have a certain flavor that they try to maintain. I get about a pound of snack stick seasoning meat left over in my stuffer that i can not get out so i put it in a jerky gun and shoot it into a Summer sausage casing. No difference besides the size on that aspect.
@Bruce-0 my first two things that come to mind is #1 if you didnt ice bath them directly after internal temp was reached.
#2 you packaged them wet
Or # 3 you had some fat out and fat get between the casing and meat
I’m really new to this snack stick deal so I was glad that at least they were good tasting but being used to the way I thought that they should be according to the way commercial people get it done. Ice water bath but I didn’t refrig over night and I probably should have Thank for ANY advice given. Bruce
An all venison snack stick is going to be pretty lean and probably not an optimum emulsion. I would suggest adding 20% fat (pork or beef) to your meat mix and trying it again. Another thing to try is to quick chill the sticks in a cold water bath as soon as they come out of the smoker to lower their temperature. Don't leave them in the water too long though. As snack stick will cool off quickly.
I used all ingredients from Walton’s and with no additional species. I used collagen cases from Walton’s and a 15 lb. sausage stuffer from Weston. The links looked good till I tried snacking on them and the cases were easier to remove than to snap them off in a bite
I hope this additional info will help. Followed temp directions to the letter as well
@Bruce-0 said in [Snack stick problem](/post/32088):
> Recently I made some venison snack stick with collagen cases and I used the recommendation of uncle willies recipe and the favor was awesome. I had one concern though, the casing on the stick after vacuum packing to freeze them seemed to be loose on the meat . Could anyone explain what I did wrong or what step I messed up on? They were venison and mighty tasty for sure. Thanks.
It would help to know all the other ingredients you added to the venison and how it was mixed and stuffed.
@Jhutch91 I would recommend you go with @glen's suggestion of adding the small amount to some meat and cooking it up but for the ratio summer sausage to snack sticks is a 1:1 ratio, no adjustments are needed so yes, just use the seasoning conversion chart https://meatgistics.waltonsinc.com/topic/617/seasoning-conversion-chart-for-1-lb-and-5-lb-meat-batches
You are going to want more spice in the snack sticks. The only problem may be salt content.
I would mix with the summer sausage ratio and gently cook some to gauge saltiness
If it is not too salty then up the ratio accordingly
If it is correct on salt, head to your spice cabinet :grinning: