Tough snack sticks

Discussion in 'Sausage' started by wazzuqer, Oct 5, 2014.

  1. wazzuqer

    wazzuqer Smoke Blower

    Made a batch of snack sticks yesterday and they are very tough as compared to how they normally come out. I made them the same way I always do. Could I had a batch batch of casings? I have used some of the casings the last time and they were fine, maybe they are getting old? I store them in airtight containers any help,would be appreciated...
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    What type of casings, collagen or natural ?
  3. reinhard

    reinhard Master of the Pit OTBS Member

    Is it your opinion that the casings were tough?  If so,  the casings were not soaked long enough, or the links were under stuffed.  Just throwing that out there as a possibility.  You say you keep the casings stored in a air tight container.  Did you freeze the casings? If so, that could be the problem for casings should not be frozen.  Were the casings stored in salt in that container [which is the proper way to store them.  I'm assuming that it was the casings as well being that you used the same meat mix and procedure in the cooking process, Cooking the sticks at too hot of a temp and too quickly is another reason for toughness but like you said, you cooked them the same way as always.  How old are your casings and were they stored in salt in the fridge all this time?  Reinhard
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    Happy smoken.


    PS [​IMG]
  5. wazzuqer

    wazzuqer Smoke Blower

    The casings were 21 mm collagen casing that come with the high mtn kits. They are at least a year old never froze or got wet. Have used other casings that were stored same way, maybe I just got a bad batch?...thanks for the help
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Collagen casings should last up to two years if stored properly , the smokeable collagen are always tougher to withstand hanging.
  7. reinhard

    reinhard Master of the Pit OTBS Member

    CrazyMoon is right.  There are two different types of collagen casings.  One for fresh sausage and one for smoked.  The ones for for smoked sausage are thicker [for hanging] and can be a little tough on the bite.  I dont use them that often but I store them in the fridge in a zip-lock bag. They can last up to two years this way but I usually use them up within a year.  I've been making my sticks without any casings for awhile now.  Reinhard
    Last edited: Oct 7, 2014
  8. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Yep........under stuffed
  9. wazzuqer

    wazzuqer Smoke Blower

    Made another batch of deer pepperoni stick they came out great this time. When I made my batch that came out tough it was my father in laws deer meat that he had for a few years in the freezer, I wonder if that contributed to the tough snack sticks?
  10. dward51

    dward51 Master of the Pit OTBS Member

    Did you use the deer meat straight or augment it with some fat?  Deer is very lean and that could be the problem.  You need some fat to give it the proper bite texture.  Try mixing in some ground pork butt with the deer to balance the fat to meat ratio a little (or just use beef or pork fat).   Too lean and it's like biting into sliced jerky which is very tough compared to snack sticks.
  11. wazzuqer

    wazzuqer Smoke Blower

    Yah I mix mine about 50-50 deer and pork, I think the meat was freezer burned. That's why the sticks were tougher than normal, thanks for the help...
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You need a vac-pac machine... I just bought a new one.... had a Tilia Food saver for years... This one is my new one.

    You get a discount when you order it and use the monthly code Lisa B. gives us.....
    Last edited: Nov 4, 2014

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