I use small diameter sheep casings for snack sticks. Yes, they will hang in your smoker. Once you use them you will never go back to collagen casings. Just ordered a hank of sheep casings for some elk slim jims

Mine have been maybe 14 to 16 inches (it’s what fits in my smoker). The snap is far superior to collagen, and I find that they freeze better, in that I find that the collagen casings separate from the meat some after they have been frozen for a while - not so with sheep. They are quite a bit more expensive than collagen, but I don’t do this to make money. Good luck. I’ll post some photos after my next batch.
Peter

I have used superbind with great results and have carrot fiber just delivered today to try out. If you are super sensitive to milk products, you also may need to make sure sausage mixes you purchase don’t contain any milk. Quite a few do contain milk, or milk products. Not an issue for my house but some friends I make sausage for have lactose intolerance issues so I try to pay attention.

I don’t have that brand, but for mine I use an old 50 quart cooler and place a meat lug lid with a cut out for the sous vide device over the cooler. Works like a charm. I guess my point is more than you think. I used to use a large meat lug, but wanted to make a set up that lost less heat. My setup is pretty much like papa sop’s, but now I use the cooler.

Recently did lebanon baloney, 1/2 elk 1/2 pork shoulder. Went sous vide from start to finish since the giant Chubs wouldn’t fit in the smoker. Didn’t want a smoke taste anyway. Worked well. I plan to try regular bologna one day.

I grind twice through 3/8ths plate for brats. Works for me. I personally don’t like it as fine as I do for cured products. My 2cents and worth about that much.

We would sure like to hear your results if you give it a try.

I have used superbind with great results and have carrot fiber just delivered today to try out. If you are super sensitive to milk products, you also may need to make sure sausage mixes you purchase don’t contain any milk. Quite a few do contain milk, or milk products. Not an issue for my house but some friends I make sausage for have lactose intolerance issues so I try to pay attention.

I have given up in collagen. Natural casings all the way. I know not everyone agrees, and that is ok. But I nearly always was less than satisfied with collagen

Mine have been maybe 14 to 16 inches (it’s what fits in my smoker). The snap is far superior to collagen, and I find that they freeze better, in that I find that the collagen casings separate from the meat some after they have been frozen for a while - not so with sheep. They are quite a bit more expensive than collagen, but I don’t do this to make money. Good luck. I’ll post some photos after my next batch.
Peter

I use small diameter sheep casings for snack sticks. Yes, they will hang in your smoker. Once you use them you will never go back to collagen casings. Just ordered a hank of sheep casings for some elk slim jims

I do it all the time. Still remember my mom saying it’s not a good idea. I’m sure if you are buying a nice steak and intend it eat it as a grilled T-bone you might notice some flesh cell break down (texture change). If you are going to use it in sausage you will not notice any difference. Made brats last night. Once frozen pork and elk. Refroze the brats. I do it time and time again.