These 2 X 18 Inch Collagen Middles can also be used to make smoked deer sausage, salami, bologna, pepperoni and summer sausage. 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. or Fresh That is why we have three types of casings with different purposes. We Ship Most Smoking instructions are the same as the fibrous casings. you need to be using smoked meat stabilizer. Sticks are finished smoke/cooking, Prepare all of your seasonings, clean and rehydrate your casings, and rehydrate your starter culture. Clean and Sanitize all of your equipment. 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. You can place your order for Hickory Sawdust by visiting the Sawdust Page. We Offer A 100% Money Back Guarantee on EVERYTHING We Sell! can you smoke these sticks in a pellet smoker like traeger or rectec? When the meat mixture starts flowing pinch the end of the casing together with your forefinger and thumb; fill the casing with the mixture being careful not to fill the casing to the bursting point. & 2. Phone With Credit/Debit Cards. edible collagen casings are designed for a Smoked Slim Jim style sausage snack sticks and can also be used for FREE Shipping On EVERY One 15 meter (49.21 Feet) 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. We ONLY use these Collagen Casings to make Our Deer Snack Sticks here at Jackson Frozen Food Locker! *When Fresh Pork Sausage, Fresh Breakfast Sausage and Smoked Order  In The U.S. We Accept 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. Click here to read our FREE "recipe" for making beef/deer snack sticks with ourAC Legg Snack Stick Seasoning and our collagen snack stick casings! Read our Ordering Guide by clicking here! Just be sure to dry your snack sticks out before cooking so that the casings can adhere properly and the snack stick … We show how to mix, stuff and smoked Deer Sausage and Deer Snack Sticks. and Operated By: Ask The Meatman's and Ask The Meatcutter's Casings DO NOT need to be soaked in water before The finished sausage will be approximately 1.5 inches in diameter. Saves a lot of time. These are EZ Peel. As an Amazon Associate I earn from qualifying purchases. Who doesn’t love a good snack stick. Feb 15, 2015 - Watch detailed instructions on how to make snack sticks with your wild game meat. Stuff Collage Snack Stick casings dry. We Have A New Website - Ask The Meatcutter.com! Jackson Frozen Food Locker We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!Have questions about ordering from Ask The Meatman? 25 lbs. Collagen Casings are the closest thing to natural casings. Tube will stuff Our Phone Orders, These Copyright © 2020 2 Guys & A Cooler - All rights reserved. Just click here for more info. MM in Diameter by 15 Meters (approximately 50 If you grab a small handful it will stick to your hand if you hold your hand upside down. These bacteria that we add in our snack sticks will consume the sugars in our recipe and release lactic acid. This will be an excellent value year after year! If you want to see the different things that we use in operation our be sure to check out our new Amazon Store. Let air dry for a couple of hours and they come out great. Add your seasonings, the ice cold water, and the starter culture to your mince meat and mix till it becomes very tacky. Orders by USPS [This DVD work equally well in making Smoked Beef Sausage, Beef Snack Sticks and Beef Jerky. 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. Long Tube for $9.97. Snack sticks can be made out of almost any meat block but you can’t treat an all-beef or pork snack stick the same as the one you are making out of a deer you got last weekend! After fermentation smoke and cook your snack sticks low and slow: After they finish smoking submerge the snack sticks in ice cold water to cool them off completely. Collagen Middles Here is a picture of the stuffing horn we use with our Collagen approximately 8½ lbs. 10 Casings per Package. My second attempt at making snack sticks. The Best way to store your Collagen We charge $2.33/lb to make Deer Sausage, $7.00/lb. Last Updated:  I used collagen casings in this recipe but if you happen to have sheep casings those work great as well. 21mm Collagen Casings! mm = .82 inches. Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links we get a tiny percentage. Wednesday, October 03, 2018 07:24 AM, Is there Just substitute lean beef or beef strips where the DVD uses lean deer or deer strips.]. approximately 8½ lbs. This DVD is 1 HOUR & 26 minutes LONG!This DVD+ Format and will play on most DVD Players! approximately 8½ lbs. With the use of this video, hunters can spend a fraction of this cost to make their own delicious, home made Deer Sausage, Deer Snack Sticks and Deer Jerky! Comes with 10 pre-cut twine strings to tie off the end of the casings! Slide the collagen casing onto the stuffing tube. You don’t need to worry about testing the pH for this recipe as I’ve dialed it in for you but if you have a pH meter you would be looking for a pH around 4.5 – 4.8. Collagen This happens at no cost to you and really helps us offset the costs of running this site. This will speed up the process. Growing up in SW Louisiana it’s no exaggeration to say that we used to eat this 5 times a week at least. Do not soak the Collagen casings! Just stuff the whole 50 feet with snack stick meat. Your email address will not be published. Tie with string included to seal. of plastic bag in your refrigerator. As they release lactic acid the pH of our meat will begin to drop. This is an instructional DVD detailing the process of making Smoked, Ready-To-Eat Deer Sausage, Deer Snack Sticks and Deer Jerky. Here is a picture of the stuffing horn we use with our Collagen This step is completely optional but will add a complexity to your snack stick that will make them totally delicious. Privacy Policy If you are making sausage adjust the servings to reflect the total weight of your meat and fat. Click here for the instructions. (Snack Stick) Casings. Thank you in advance. (United States (such as Deer or Beef Snack Sticks). feet) Long, These Do not soak the Collagen casings! This sausage is generally sliced thin and served as cold cuts but can be sliced thick and pan fried. If you are using any type of wild game like venison, elk, moose, etc. Available in a Package of Three 15 Meter Long Will stuff approximately Meat. Tangy, smoky, and perfect on any occasion. I used collagen casings in this recipe but if you happen to have sheep casings those work great as well. You may want to check out other Home Butcher Supply Web storesand see if they actually use the products that they sell in"Their" Meat Processing Plant (that is, if they have one!). Finally let them bloom at room temperature for several hours. approximately 8, Elastic -- they will shrink with the product. Follow along as we demonstrate how to mix deer and pork, season it, stuff it, and smoke it in a smokehouse. When the Smoked Snack Click on the photo at left to see a larger image. is the MEATMAN! Available in a Package of One 15 Meter These Clear, Find out more of what makes Ask The Meatman.com a Unique Home Meat Processing Supplier,and Why You Should Shop Here!! Click Here to Ask The Meatman A Question! (Snack Stick) Casings. Do not use for fresh sausage links because the collagen will pull to the middle and sausage will hang out the ends. Heavy or Bulky Items May Be Shipped by UPS. Will stuff approximately Built with Volusion. Natural Collagen Sausage Casings2 Inches in Diameter by 18 Inches Long. The Ask The Meatman™ 400 South High St., Copyright © 2001-2020, Jackson Frozen Food they will be just a little larger in diameter than a Slim Jim. *Contiguous U.S. only, Like Eldons Sausage and Jerky Supply on Facebook, Follow Eldons Sausage and Jerky Supply on Twitter, Follow Eldons Sausage and Jerky Supply on Instagram, Pin Eldons Sausage and Jerky Supply to Pinterest, Subscribe to Eldons Sausage and Jerky Supply's Blog.