Snack Stick Casing Issue



  • First batch of 80/20 beef snack sticks today with 19mm collagen casings. Good protein extraction and easy stuffing with slightly less water than recipe. Problem is the ends of the tubes oozed out when cut to length. Don’t believe casings were over-filled, but there seemed to be a little residual pressure released when cut. Temp of the mix had risen up into the 40’s F–is re-chilling before stuffing recommended to help prevent the oozing?


  • Walton's Employee

    @reprice Just to be sure the casings were the 19mm smoked collagen right? Can you attach any pictures of what the ends look like? How much product oozed out, was it just bulbs at the cut or did it leak out of the casing and land on your drip tray or bottom of the smoker?

    If your meat had gotten into the 40s when mixing I would have stuck it back in the freezer for a while before stuffing. I’m not convinced this is the cause of the oozing though. Let me know about the above questions and I will talk with our food scientist here and see what he thinks.



  • Thanks for prompt reply. Yes, casings were smoked collagen, but too late for photos (had already trimmed ends). Oozing ranged from about 1/4" to 3/4" at each cut end, with most 1/2" or less, and no drips below. This was the first time for me using such a narrow (1/2") stuffing tube, and I was concerned that the meat mix remain fluid, for easier cranking. Maybe next time I’ll use a little less water, and add a brief trip to the freezer before stuffing.


  • Walton's Employee

    @reprice I think you are correct if you reduced the water a little that would clear up and stop happening. I’m not sure if a trip to the fridge would help this but it certainly wouldn’t hurt so I would recommend you do that as well! Also, I’m not sure if you used a binder or not but that might also help. I’d go with either Sure Gel or Carrot Fiber. Let us know how the next batch goes!


Log in to reply
 



Recent Posts

  • No problem! Always good to get a problem worked out!

    read more
  • Nice setup! I’ve collected a fair amount of the same gear for a similar chamber. I can’t wait to get started!

    read more
  • R

    @jonathon thanks bud for the info. How much water and binder would you recommend to use for the batch I stated? Is there any different between the two you suggested? Iam using a Bradley smoker and finding it hard to get up to that temp . I usually smoke for an hour then just heat.

    read more
  • D

    Love making these at the end of the season!0_1550710037607_20181215_103346.jpg
    0_1550710069889_20181215_123921.jpg
    0_1550710167472_20181214_190908.jpg
    0_1550710214830_20181216_190046.jpg

    read more
  • D

    @jonathon done. I am new to these boards and trying to figure it out. Seems like a great place to post and chat!

    read more
  • D

    Finished up my curing chamber about a month ago and got right into making some soppersatta!0_1550709319145_20190130_063003.jpg
    0_1550709354234_20190128_072331.jpg
    0_1550709380031_20190210_113523.jpg
    0_1550709398550_20190218_180515.jpg
    0_1550709419897_20190219_185101.jpg

    read more

Recent Topics

Popular Topics

12
Online

4.2k
Users

960
Topics

3.8k
Posts


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