• Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Users/Groups
    • Groups
    • Online Users
    • Latest Users
    • Top Posters
  • Live
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
  • Shout Box
Skins
  • Light
  • Default
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Quartz
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Slate
  • Solar
  • Superhero
  • Vapor
Collapse
Meatgistics - Walton's - Community

First time making venison snack sticks using collagen casings

Scheduled Pinned Locked Moved Bragging Board
22 Posts 16 Posters 363 Views
    • Oldest to Newest
    • Newest to Oldest
    • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to ND Mike on last edited by processhead
    #13

    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.

    Paul

    • How hard can it be?
    bocephusB 1 Reply Last reply
    2
  • T Offline
    T Offline
    tarp Regular Contributors
    wrote on last edited by
    #14

    Look snapping good!

    GT

    1 Reply Last reply
    0
  • mrobisrM Offline
    mrobisrM Offline
    mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
    replied to OleSmokey on last edited by
    #15

    OleSmokey Looks good.

    1 Reply Last reply
    1
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to processhead on last edited by
    #16

    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.

    1 Reply Last reply
    3
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #17

    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!

    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

    OleSmokeyO 2 Replies Last reply
    2
  • OleSmokeyO Offline
    OleSmokeyO Offline
    OleSmokey Team Orange Illinois Canning Dry Cured Sausage
    replied to Jonathon on last edited by
    #18

    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.

    cdavisC Denny OD 2 Replies Last reply
    1
  • OleSmokeyO Offline
    OleSmokeyO Offline
    OleSmokey Team Orange Illinois Canning Dry Cured Sausage
    replied to Jonathon on last edited by
    #19

    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 .

    1 Reply Last reply
    0
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    replied to OleSmokey on last edited by
    #20

    OleSmokey sounds like you won her over. Congrats and good to see you back.

    1 Reply Last reply
    0
  • Denny OD Online
    Denny OD Online
    Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Vide
    replied to OleSmokey on last edited by
    #21

    OleSmokey 17mm and 19mm mahogany collagen casings have always been how I made mine.

    Denny O's-Smokey Bones
    I'd rather be sit'in in a boat fish'in and thinking about God,
    Than sit'n in church and thinking about fish'in!

    1 Reply Last reply
    1
  • chippewaC Offline
    chippewaC Offline
    chippewa
    wrote on last edited by
    #22

    They look good to me but you might have to send some to Ohio for a taste test😁🍺

    1 Reply Last reply
    0

Sponsored By:

Sponsored By Walton's
Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
  • Login

  • Don't have an account? Register

  • Login or register to search.
  • First post
    Last post
0
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Users/Groups
    • Groups
    • Online Users
    • Latest Users
    • Top Posters
  • Live
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
  • Shout Box
  • Login

  • Don't have an account? Register

  • Login or register to search.