"Snack Sticks" from Hog Casings



  • Has anyone ever made snack stick style sticks from natural hog casings? I have allot of meat leftover and have ran out of collagen casings, but I have an un-used pack of hog casings. I just received a big bag of W Pepperoni Seasoning from Walton’s and am toying with the idea of using the hog casings instead of having to wait a week for more collagen casings to show up. The meat (elk) was ground on Sat and in the fridge. We prefer a cured/smoked/dried type snacking sausage to cooking brat style ones. What do you guys think?

    Also, I always start out smoking my product, then finishing in the oven or dehydrator, but I’ve heard other people finish with smoke? What does everyone else do?


  • Walton's Employee

    @bluehornet75 You can make snack sticks in natural hog casings without any real issues. It might slightly change the flavor due to a larger diameter but I can’t imagine it will be really noticeable at all. The only thing I’d caution you on is the bite difference with a natural casing that has been smoked and a collagen casing that has been smoked.

    As for finishing your product up in a dehydrator, you could do that but we do snacksticks from beginning to end in the smoker and it has always worked out well for us! For our process check out this video https://www.youtube.com/watch?v=3D4_SyN4TX0

    Anyone else have a different opinion?


Log in to reply
 



Recent Posts

  • B

    Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas

    read more
  • T

    Tom T from Boise, ID

    read more
  • D

    Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…

    read more
  • D

    Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
    The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
    Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.

    read more

Recent Topics

Popular Topics

26
Online

3.7k
Users

881
Topics

3.3k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.