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Meatgistics - Walton's - Community

Snack sticks

Scheduled Pinned Locked Moved Meat Processing
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  • J Offline
    J Offline
    Johnboy13 Yearling
    wrote on last edited by
    #1

    I’m going to try sheep casing on my snack sticks
    My question is can these be hung in a smoker for smoking and cooking and if so what length works the best

    ChefC AdamCAA PapaSopP YooperDogY 4 Replies Last reply
    1
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to Johnboy13 on last edited by
    #2

    Johnboy13 Would love to know myself. Was intending to do this within a week or so.

    1 Reply Last reply
    0
  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    wrote on last edited by
    #3

    Let us know how it turns out. I use the collagen for snack sticks

    Life is a Garden - Dig it.

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  • AdamCAA Offline
    AdamCAA Offline
    AdamCA Team Blue Regular Contributors Green Mountain Grill Masterbuilt
    replied to Johnboy13 on last edited by
    #4

    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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  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #5

    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.

    twilliamsT B 2 Replies Last reply
    0
  • twilliamsT Offline
    twilliamsT Offline
    twilliams Power User PK100 Regular Contributors Team Grey
    replied to Chef on last edited by
    #6

    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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  • B Offline
    B Offline
    Brianzipperdog123 Yearling
    replied to Chef on last edited by
    #7

    Chef my smoker requires lengths of 4 ft of collagen cases being hung over the rods. Hold the casing carefully when putting in the thermometer 26B28DC2-699B-4B97-8D06-B57B8CFA851C.jpeg

    1 Reply Last reply
    1
  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to Johnboy13 on last edited by
    #8

    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.

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  • s.a.mS Offline
    s.a.mS Offline
    s.a.m Regular Contributors
    wrote on last edited by s.a.m
    #9

    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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  • peterbP Offline
    peterbP Offline
    peterb Yearling
    wrote on last edited by
    #10

    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

    J s.a.mS 2 Replies Last reply
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  • J Offline
    J Offline
    Johnboy13 Yearling
    replied to peterb on last edited by
    #11

    peterb thanks for the info is there any special length that you do yours in ?

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  • s.a.mS Offline
    s.a.mS Offline
    s.a.m Regular Contributors
    replied to peterb on last edited by
    #12

    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

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  • peterbP Offline
    peterbP Offline
    peterb Yearling
    wrote on last edited by
    #13

    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.
    Peter

    1 Reply Last reply
    1
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to Johnboy13 on last edited by
    #14

    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.

    s.a.mS 1 Reply Last reply
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  • s.a.mS Offline
    s.a.mS Offline
    s.a.m Regular Contributors
    replied to YooperDog on last edited by
    #15

    YooperDog I probably over stuffed mine causing my problems.

    1 Reply Last reply
    0

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