Jonathon :face_with_rolling_eyes: Here we go again…I’m going to have to send you and Austin some just to prove it works!
gerry johnson Couple of thing, if you don’t get good protein extraction the fat will liquify and come to the surface-sounds like what happened. Non edible casings are much stronger actually that’s how we learned to make the 2" ring bologna and just adapted it to the sticks.
I use the 32mm smoked collagen as well I’ve personally never had them break even if the water is a bit warmer. Did you hit them with cold water after to start the cooling process or soak them in ice bath? I usually just run cold water over them for a couple minutes then into the fridge.
Definitely want to see the picture though.