glen You do not have to pack the entire length. I kind of thread it from the tube it comes on to my stuffer tube and cut it (through casing and plastic tube) when I think I have enough. This leaves the remains on the casing tube as it came and I don’t have to worry about it picking up any sausage meat that may spoil. I then shake off as much water as I can and put in sandwich bag coated in kosher salt.
Casing less meat sticks
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Hi all. If I decide to try meat sticks with no casing, do I need to worry about the ice bath stage to stop the cooking? Do I just take them off the heat a little sooner and let them rest on their own to stop cooking and cool down or what? Thanks for any suggestions
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Lance Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue last edited by
Doug Kapfenstein
I never did ice bath our casingless meat sticks. I would cold smoke them then finish them in our dehydrator and let them cool back down over nite.
Their not the prettiest little sausages but they were good. I’ve gone to using casings as it just makes a more presentable product for our customers. -
Doug Kapfenstein I dont think you need one as you arent worrying about the casing wrinkling. It might still happen a little to outside but it wont be much. Honestly, I dont think it is going to hurt anything so Id say do it but if you would rather not then skipping it wont hurt anything!
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