dhg001 this was a half batch of the Walton’s bourbon peppercorn. 12.5lbs meat plus about a pound of cheese.
"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?
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?