First time making venison snack sticks using collagen casings
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to OleSmokey on last edited by
OleSmokey They look good to me.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to OleSmokey on last edited by
OleSmokey they look pretty darn good to me. Congrats
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota Veteranreplied to OleSmokey on last edited by
OleSmokey look fine to me! All that matters really is that they taste good!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to ND Mike on last edited by processhead
ND Mike said in First time making venison snack sticks using collagen casings:
OleSmokey look fine to me! All that matters really is that they taste good!
True. The casing adds nothing to the flavor. It is all about the snap and how well the casing holds up to stuffing, processing, and storage.
In my experience, I would say sheep casing have the edge in the long term storage category and snap. -
Look snapping good!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to OleSmokey on last edited by
OleSmokey Looks good.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to processhead on last edited by
processhead When I make snack sticks, I don’t have to worry about long term storage. Usually make a batch before deer hunting with friends and family, anywhere from 12 to 16 hunters. When I do breakfast links, I do use sheep casings, really like them for that, I do agree that they store better.
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OleSmokey When you are planning on eating some take a pic of one outside of the package. I’d be interested in what you think would be wrong with the appearance then w could try to see what could be done to make you happier with the next batch. Or, going back to Sheep casings would always work too. I don;t think I have ever used sheep for snack sticks. Or at least, if I have, its been a while!
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Jonathon The appearance issue was there were more curved pieces because of limited space in my horizontal offset smoker. I just purchased a vertical offset smoker for hanging meats so the looks of rope style sausage should be improved. Funny thing was I left a couple pieces of the curved ones for my sister-in-law but I cut them up into one inch pieces so maybe they would look better and therefore taste better. She said they tasted great and she preferred the sausage nibs over the sticks.
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Jonathon BTW, Sorry to take so long to reply but I was on vacation in a area where I had limited cellular and Wi-Fi .
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to OleSmokey on last edited by
OleSmokey sounds like you won her over. Congrats and good to see you back.
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to OleSmokey on last edited by
OleSmokey 17mm and 19mm mahogany collagen casings have always been how I made mine.
