I recommend smoked meat stabilizer. Stuff and immediately smoke. It’s a cure accelerator. Good stuff.
Snack Stick Casings: Problem and Solution
Lost River Jones last edited by
I was having a little difficulty with wrinkly casings or casings that seemed to separate off the stick as you bit into them and I discovered the problem and thought I would add 2 cents to the discussion.
Old Collagen Casings.
I bought some new casings and that made all the difference. I had stored the old casings - who knew how old? - more than a year? 2 years? - in the crisper drawer in my fridge. They went on okay with no blowouts but the final product was lacking …
Ordered new casing and wow - night and day.
Going to store these on a shelf in the proverbially cool dry place and mark the date on them.
2 cents poorer
Hope this helps someone else who might of had this issue …
Lost River Jones
Thanks, good to know
Lost River Jones That is a good point, if they were over 2 years, or approaching 2 years sometimes they can get dry and brittle. I haven’t noticed that older casings separate but if they were dry when you stuffed and cooked them I guess it makes sense that they wouldn’t adhere to the meat well.
I did snack sticks this Christmas and ran out of the new casings/from Waltons and use some I had left over from last year/ Lem brand. After stuffing with the old snack stick casings, it left a slight corrugated texture like an esophagus, these were stored in my refrigerator for the past year. After smoking they were substantially wrinkly and the newer/fresh casing I stuffed, looked perfect. Next time, I won’t waste my time doing this, using old collagen casings.