Hey Guys! Last weekend we made 25 pounds of canada goose snack sticks. They did not turn out the best and I am not sure why. We started by grinding the breasts and added 4 pounds of pork fat. We mixed the meat with hi mountain sweet and spicy snack stick seasoning and added 2 pounds of high temp cheese then Stuffed it all in to collagen snack stick casings. Ran out of time so they sat in the refrigerator over night. The next morning i put them on the traeger. Started on smoke (150 ish) for 3 hours and then moved up to 180 until the sticks reached 160. The casings were pretty hard, almost had a crunch. They were way harder to cut through than any snack stick I have had before. The meat inside was kind of mushy and broke apart. If you cut the stick long ways the meat inside would fall apart. Any Ideas where we went wrong? Thanks!!!
Posts made by JakeTeal
Goose Snack Stick Issue