Snack sticks
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Johnboy13 on last edited by
Johnboy13 Would love to know myself. Was intending to do this within a week or so.
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Let us know how it turns out. I use the collagen for snack sticks
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AdamCA Team Blue Regular Contributors Green Mountain Grill Masterbuiltreplied to Johnboy13 on last edited by
Johnboy13 Yes you can hang them in the smoker, I don’t know if they are as robust as hog casings but they should be strong enough to hang. As far as what length works best I can’t answer that question as I usually use smoked collagen and coil them on a rack in my smoker whenever I make them. Good luck
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Okay, has anyone determined the length of snack stick that can be hung in retargets to the casing type? Would be a great resource for the further.
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Chef i might have to give it a try, wont be for a little bit yet though. Maybe start middle of January
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Johnboy13
Curious to see how it works out for you. Have never used sheep casings for anything but a fresh breakfast sausage. I’m guessing they should stand up. You could coil them or lay them out in lengths on racks as well. Not sure why why you wouldn’t use collagen just for the cost savings alone. As far as hanging… whatever the smoker allows. -
I’ve used them but never hung them, can’t hardly tell their there!
Don’t think you’d be able to hang, if so they’d be shorter for sure! -
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peterb said in Snack sticks:
I use small diameter sheep casings for snack sticks. Yes, they will hang in your smoker. Once you use them you will never go back to collagen casings. Just ordered a hank of sheep casings for some elk slim jims
Yours must have been thicker than the ones I have, I had to handle them carefully after I had them stuffed!
I started using the water method and just use the collagen now -
Mine have been maybe 14 to 16 inches (it’s what fits in my smoker). The snap is far superior to collagen, and I find that they freeze better, in that I find that the collagen casings separate from the meat some after they have been frozen for a while - not so with sheep. They are quite a bit more expensive than collagen, but I don’t do this to make money. Good luck. I’ll post some photos after my next batch.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Johnboy13 on last edited by
Johnboy13 yes you can use them. I use them to make kabanos, a Polish meat stick. I make them in a continuous rope and hang on sticks in the smoker. Only issues i ever had is when I over stuff the casing.
