I was cleaning out the freezer and had some beef, pork and venison so i decided to head on over to basspro and pick up a snackstick kit (spicy) I got hi-temp cheddar and dried jalepenos. Watch some vids (bearded butchers) on making snack sticks and read the one paragraph directions. ground the meat, mixed the spice, always rechilled. added the cheese and japs and was looking like gold. stuffed them into smoked collagen casings. tied long links and hung in the 40' electric smoker (easy for low temp control) started at 165 for an hour, then 185 for an hour then 205 till the sticks reached 160. First lemme tell you these thing taste soo dam good. But like the thread title says the skins....well they did not bind. i could slide the stick out if i wanted. So my question is .... Where did i go wrong. Too much water? not enough? too much or too little hand mixing of the meat mix? Any advice would be great.
Oh after stuffing i let them sit in the fridge over night.
Oh after stuffing i let them sit in the fridge over night.