When the Smoked Snack Jackson Frozen Food Locker (21 * These turned out ok. Then cut the 50 foot long casing into pieces that will fit your smoker or oven. We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!Have questions about ordering from Ask The Meatman? Available in a Package of Six 15 Meter Long You may have to cut collagen casings into sections (as shown) to fit your stuffing tube. That is why we have three types of casings with different purposes. As usual, various clips of the process and the result. Ask The Meatman's and Ask The Meatcutter's parent company. Click Here to Ask The Meatman A Question! Finally let them bloom at room temperature for several hours. Tubes for $35.97. Keep your meat and grinder parts super cold (below 34F), Any liquid that is added to the mince needs to be ice cold, Mix your very chilled meat till the mince becomes very tacky, Stuff the mince into sausage casings and prick out any air pockets, Ferment your snack sticks at room temperature for 24 hours (75F-90F). If you are making sausage adjust the servings to reflect the total weight of your meat and fat. Just stuff the whole 50 feet with snack stick meat. | be no larger than 3/4 of an inch in its outside diameter. I used collagen casings in this recipe but if you happen to have sheep casings those work great as well. Natural Collagen Sausage Casings2 Inches in Diameter by 18 Inches Long. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F. We Also Accept Checks These are EZ Peel. Thank you in advance. Smoking instructions are the same as the fibrous casings. These Clear, All Rights Reserved. Will stuff Stuff your mince meat into the casings and hang them in an area where the temperature is 85f-95F for 24 hours (you can also place them in your oven with the light on during this fermentation stage), After 24 hours of fermenting place the snack sticks in your smoker and begin to apply smoke (we use an external cold smoker for this), Start at 125F for 1 1/2 hours, 135F for 1 hour, 155F for 1 hour, 165F till the internal temp reaches 140F (smoke is being applied lightly through the entire cooking process), Once finished cooking submerge in ice cold water and hang to bloom for 3-4 hours. Our collagen casings for snack sticks are made strong for a snap when you eat them. If you want to see the different things that we use in operation our be sure to check out our new Amazon Store. Your email address will not be published. Will stuff approximately Do not soak the Collagen casings! approximately 8½ lbs. meant? Tube will stuff Available in a Package of Three 15 Meter Long 400 South High St., Saves a lot of time. answered after reading something on Ask The Last Updated:  Snack Stick Casings is in a SEALED zip lock type approximately 8, Elastic -- they will shrink with the product. It was at almost every. to make Deer Snack Sticks, and $12.00/lb to make Deer Jerky! of Meat. One 15 meter (49.21 Feet) Do not use for fresh sausage links because the collagen will pull to the middle and sausage will hang out the ends. Feb 15, 2015 - Watch detailed instructions on how to make snack sticks with your wild game meat. In todays recipe we will be fermenting our snack sticks to achieve that beautiful tangy flavor. Fresh Pork Sausage, Fresh Breakfast Sausage and Smoked Comment document.getElementById("comment").setAttribute( "id", "ac5e6c3a647748b9e6af8b1c3c946224" );document.getElementById("d43814d60c").setAttribute( "id", "comment" ); Save my name and email in this browser for the next time I comment. I used collagen casings in this recipe but if you happen to have sheep casings those work great as well. they will be just a little larger in diameter than a Slim Jim. [This DVD work equally well in making Smoked Beef Sausage, Beef Snack Sticks and Beef Jerky. Long Tube for $9.97. Here are some pictures of some delicious Venison Snack Sticks made using our Click here for the instructions. ON sticks it only takes about 15 minutes to get IT up and summer sausage it might take 30 minutes but it works great. Just substitute lean beef or beef strips where the DVD uses lean deer or deer strips.]. Edible Casings are usually used for Smoked Sausage You can order the exact same AC Legg Deer Snack Stick Seasoning we use exclusively on the following page. Put sticks in until IT hits 152-155 then pull out and put in ice bath until temp is under 100. Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. can you smoke these sticks in a pellet smoker like traeger or rectec? Slide the collagen casing onto the stuffing tube. or Fresh Jump to Recipe Print Recipe Post Views: 268 Let’s have some sausage fun. Recorded on February 20, 2006. of Meat. Edible Casings are usually used for Smoked Sausage Read our Ordering Guide by clicking here! These 2 X 18 Inch Collagen Middles can also be used to make smoked deer sausage, salami, bologna, pepperoni and summer sausage. Ask The Meatman's and Ask The Meatcutter's Copyright © 2020 2 Guys & A Cooler - All rights reserved. Phone With Credit/Debit Cards. Copyright © 2001-2020, Jackson Frozen Food This step is completely optional but will add a complexity to your snack stick that will make them totally delicious. We ONLY use these Collagen Casings to make Our Deer Snack Sticks here at Jackson Frozen Food Locker! Prepare all of your seasonings, clean and rehydrate your casings, and rehydrate your starter culture. Tubes for $21.97. 21mm Collagen Casings! These bacteria that we add in our snack sticks will consume the sugars in our recipe and release lactic acid. Sticks are finished smoke/cooking. 21 Will stuff approximately Soak in water ONLY for 2 to 5 minutes before stuffing. Terms, Dried/Smoked Beef (Venison) - For 5 lbs of meat, Polish/Kielbasa Recipe - For 10 pounds of meat, Sweet Italian Sausage - For 10 lbs of Meat. Craig Meyer/Owner 10 Casings per Package. Stuff Collage Snack Stick casings dry. We show how to mix, stuff and smoked Deer Sausage and Deer Snack Sticks. (Snack Stick) Casings. edible collagen casings are designed for a Smoked Slim Jim style sausage snack sticks and can also be used for The Best way to store your Collagen of raw meat. Each casing holds approximately 1.25 lbs. (Snack Stick) Casings. parent company. Long Tube for $9.97. To dry your casing out simply hang it at room temperature for a couple of hours before smoking or set your smoker to very low (110F-115F) with the baffles wide open or the door slightly ajar. If your stuffing horn tip is wider than this, the Collagen Casings will not fit. 25 lbs. Do you still have questions that weren't Will stuff of plastic bag in your refrigerator. Planning on smoking your own sausage or snack sticks? something you've read on this page you don't Receive fresh content direct to your inbox, Jump to Recipe Print Recipe Post Views: 152 I can’t think o f a food item that i’ve eaten more of than boudin. Wednesday, October 03, 2018 07:24 AM, Is there Website is Owned Built with Volusion. casings must not dry out. Let air dry for a couple of hours and they come out great. Available in a Package of One 15 Meter (such as Deer or Beef Snack Sticks) This happens at no cost to you and really helps us offset the costs of running this site. Tangy, smoky, and perfect on any occasion. Privacy Policy approximately 8½ lbs. Tie with string included to seal. Just be sure to dry your snack sticks out before cooking so that the casings can adhere properly and the snack stick can take on that tasty smoke. Do not soak the Collagen casings! 2. Also, if your stuffing horn is long enough, it is best (and fastest) to put the whole 50 foot tube on the horn. Click Here to Ask The Meatman A Question. This sausage is generally sliced thin and served as cold cuts but can be sliced thick and pan fried. Casings DO NOT need to be soaked in water before NO longer than 5 minutes. Of Our Click on the photo at left to see a larger image. Our How To Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVDClick here to watch a Video Clip of Our How To Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVD.