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Meatgistics - Walton's - Community

Snack-stick linking

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  • metlman501M Offline
    metlman501M Offline
    metlman501 Yearling
    wrote on last edited by
    #1

    I’m planning on making a 25 lb batch of snack sticks soon. I usually just trim to consistent length and package when finished, but have the urge to try linking this batch.I’m fairly new to this so any tips would be appreciated. 19mm smoked collagen casings will be used.

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #2

    Linking with collagen casings isn’t really needed but it can be done, the issue you will run into is that since smoked collgen isn’t really designed to be linked it has a tendency to come open at the ends when it is cut. The best way you can avoid this is to do a butchers link and then smoke it like that. I’ve got a video here of us doing it, shoul take you right to the correct time, there is another video where I did this better somewhere but I am having trouble finding it for some reason https://youtu.be/RmxmR-SB4UU?t=351 If I find that I will update.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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  • metlman501M Offline
    metlman501M Offline
    metlman501 Yearling
    wrote on last edited by
    #3

    Thanks, Jonathan! My main purpose in wanting to do this was presentation. I didn’t realize there would be issues with them opening up after smoking and separating.

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #4

    metlman501 If you hang them and smoke them when you twist them like that it wont be as much of an issue. You could also use a tier or just tie off between each link and that would work well too. If you are doing it specifically for presentation then you might not mind spending the extra time it takes to tie between each link.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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  • metlman501M Offline
    metlman501M Offline
    metlman501 Yearling
    wrote on last edited by
    #5

    I actually lay my sticks on large racks to smoke rather than hanging. If I lay long ropes of linked sticks on racks and smoke, then cool down and in refrigerator overnight prior to separating and packaging, they will likely suffer minimal opening up?

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #6

    metlman501 Hmmm I don’t know, they might slightly unwrap during smoking by not nearly as much as if they were hung as they will have the tension of the rack to hold it in place a little more.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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  • metlman501M Offline
    metlman501M Offline
    metlman501 Yearling
    wrote on last edited by
    #7

    Thanks for taking the time to reply. I’ll likely try a small amount of the batch just to experiment. If it’s successful I’ll report back! Have a Blessed day.

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