Smallest Snack Stick Available for Home



  • What is the smallest casing available (need a tube for it also) that can be make by a home processor.

    I have a 1/2 HP grinder, and a 5 lb stuffer (not adverse to upgrading stuffer if needed).

    We would like to make some similar in size to what is commercially available, eg: jack links, slim Jim’s etc.

    Is this even possible?


  • Admin

    @woodduck
    The smallest size I would even consider on any type of “home” equipment would be a 16mm, and even that can be difficult. Just be prepared for the process to be slow.
    Our 16mm Collagen Casings will fit on our 10mm Stuffing Tubes pretty snugly, but they’ll fit. If that stuffing tube won’t fit your stuffer, consider one of our 7 lb or 11 lb sausage stuffers. I wouldn’t go with the 26 or 33 lb though if you want to do a lot of snack sticks because they are even harder to use on a small diameter casing like 16mm. It is easier to crank and then refill more often on the 7/11lb stuffers.

    If you really wanted to get down to a “slim jim” size, you would be looking at less than 15mm, probably about 12mm. That is unrealistic to get on any type of home equipment though, and the casings would be a special order. Even commercial hydraulic stuffers cannot really do it. You’d have to have a vacuum stuffer at $50k+…



  • Thanks,

    I figured that would be the case, but wanted get the experts opinion.


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  • @papasop I have a response from the manufacturer…
    They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.

    My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.

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  • @jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!

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  • @alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!

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  • @Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!

    Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!

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  • A

    Lol, no rice in Andoullie. You are thinking of Boudin.
    I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
    The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
    The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
    LaPlace, LA is, The Andoullie Capital of the World!

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  • H

    @jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.

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