Snack Stick Near Disaster

[mulepackin]

I did a couple batches of venison sausage for my neighbor this weekend. One was a 25# batch of snack sticks. I bought my 21 mm smoked snack stick collagen casings from my usual supplier, a local specialty butcher. Have had great success with them in the past. The casings seems different from the moment I saw them. Lighter color, generally lighter, thinner feel. I went ahead with them anyway, started stuffing and just as quick started blowing casing within the first 6 inches. Very dry and brittle texture, collagen are usually dry, but these were onion skin. I put em on the double boiler to get a little moisture into them, and this helped enough to get the job done, but I couldn't stuff them too tight or they would blow again. They stix are very loose and wrinkly, not what I usually end up with. Not sure what the main problem was, the brand, my storage or use, just not sure. Not a fun session.

[Fishawn]

Sorry to hear that Muley!... I have a Christmas present kit from Cabela's that has the same casings... Never used them.. Should I be looking for anything in particular? Or any tips on them?.... Thanks and best to you!

[Bassman]

Too bad about your stix, MP. I haven't used collagen casings so don't have any answers for you. Maybe ask the butcher if he had used a different supplier for this batch.

[salmonclubber]

Mule

I have had the same problem i got a bunch of collagen casings that were for fresh sausage they would not hold up very well had a real hard time stuffing them i think a lot of the locale butchers use them because they are so cheap i now buy the collagen casings for smoked sausage they work great you pay a little more but its worth it to me

[SmokinLee]

Never tried them either. The only thing I can think of is, because you were making them for someone else.

[Richtee]

Never tried them either. The only thing I can think of is, because you were making them for someone else.

Ain't THAT the friggin' truth? Yeesh!

[curious aardvark]

lol - casings I've used were tough enough. But then there was only one type on offer.
Never seen different grades of collagen casings - sizes sure - but not grades.

[Zeeker]

Sorry to hear about you sticks problem mulepackin. I have had my share of disasters as well. All the best...

[mulepackin]

These were supposed to be specifically for smoked snack sticks. The butcher always asks, and that is what I told him. They just didn't have the uumph I'm use to. I guess what I'm accustomed to getting is kind of a tough flexible feel, sort of like the old oil paper wrapping. Like I said these were like onion skin. I think Rich hit the nail on the head, doing them for my neighbor, with him there helping. They are in the smoke now. They really look pathetic.

[salmonclubber]

These were supposed to be specifically for smoked snack sticks. The butcher always asks, and that is what I told him. They just didn't have the uumph I'm use to. I guess what I'm accustomed to getting is kind of a tough flexible feel, sort of like the old oil paper wrapping. Like I said these were like onion skin. I think Rich hit the nail on the head, doing them for my neighbor, with him there helping. They are in the smoke now. They really look pathetic.

Sounds to me like the butcher messed up and gave you the wrong ones

[TxBigRed]

I've had that happen in the past, what I have figured out it is how they were stored that causes them to dry out and get brittle. I now buy them by the case from Deweid and vacuum seal them once I open the package. Haven't had any problems since I started doing this.

Dave

I did a couple batches of venison sausage for my neighbor this weekend. One was a 25# batch of snack sticks. I bought my 21 mm smoked snack stick collagen casings from my usual supplier, a local specialty butcher. Have had great success with them in the past. The casings seems different from the moment I saw them. Lighter color, generally lighter, thinner feel. I went ahead with them anyway, started stuffing and just as quick started blowing casing within the first 6 inches. Very dry and brittle texture, collagen are usually dry, but these were onion skin. I put em on the double boiler to get a little moisture into them, and this helped enough to get the job done, but I couldn't stuff them too tight or they would blow again. They stix are very loose and wrinkly, not what I usually end up with. Not sure what the main problem was, the brand, my storage or use, just not sure. Not a fun session.

[mulepackin]

I've had that happen in the past, what I have figured out it is how they were stored that causes them to dry out and get brittle. I now buy them by the case from Deweid and vacuum seal them once I open the package. Haven't had any problems since I started doing this.

Dave

Will Dewied sell direct by the case? I would buy most of mine that way if so.

Sounds to me like the butcher messed up and gave you the wrong ones

That is a distinct possiblity Huey, but then I wonder what it would be like if I was making fresh breakfast links

[TxBigRed]

Will Dewied sell direct by the case? I would buy most of mine that way if

Yes they will. Just tell them it's for "Mulepackin sausage company"

Here's what I use:


Here's how the last 25 lbs I made came out:


Dave

[mulepackin]

The End Result

I wasn't going to post these, but you gotta take the good with the bad. Now that I can post pics again thought I'd get them up. This is my session with the bad casings and the end results. The long pieces looked like licorice ropes, and the cut pieces looked like twizzlers.

[SmokinLee]

Well the color looks nice, sucks when we expect the best and end up with junk. I know it wont go to waste. You did the best you could with what you had, and thats all we can do.