Libohunden
Member
Thanks Greg! I read somewhere that it's good to put casings in fridge so they are not so brittle. Is that a fact?
Snack Stick Gear?
- Thread starter Libohunden
- Start date
NDKoze
Moderator
I have heard it too, but honestly do not normally do it. My butcher suggested that it is a good idea to put them in the fridge for an hour or two prior to stuffing. This adds a little humidity to the casings and as you have mentioned makes them not quite as brittle.
This might be more necessary if you have some older casings that have dried out a bit. I typically only buy them shortly before using them, so have never really remembered to do it. But if I remember it, I would put them in the fridge for a couple of hours prior to stuffing. It is a good idea.
This might be more necessary if you have some older casings that have dried out a bit. I typically only buy them shortly before using them, so have never really remembered to do it. But if I remember it, I would put them in the fridge for a couple of hours prior to stuffing. It is a good idea.
Libohunden
Member
NDKoze said:
So what do you do? Twist them? How does the meat stay inside the casing?
Also, is there a need to hang them? I planned to stuff them, throw them in a deep pan in the fridge over night. Then smoke them, ice bath and then cut and package.
NDKoze
Moderator
I like to hang them because it helps dry the casings out and helps them stick to the meat. I want to get rid of as much moisture as possible prior to smoking as possible. If you don't hang them, make sure that you don't stack them too high or they will get flat. A simple rack like I made in my garage only costs $10-$20 or so. Unless you are in an area that stays pretty wam overnight. They are cured so don't necessarily need to be at Fridgerator temps, but would be nice to keep them in the below 50-60 degree temps or so.
I don't twist either. The meat won't come out of the casings unless you stuff them too tight which is kind of hard to do. When cutting the sticks to length, I just pinch the area to be cut flat between my thumb and forefinger and then cut with a scissors.
You can see in the attached picture that some have some loose casing, but most you can see a little pinch mark but for the most part open. I did have a batch where it didn't get my sticks filled tight enough. So, I tried to squeeze them together to fill them up more full. But, I squeezed them too tight and they were too tight and they did start to leak a little bit (maybe and inch or two), but they still stayed together and didn't drop a bunch of meat on the floor or anything if that was what you were worried about. But, that only happened to me once in ten years or so. So, it is not a big worry of mine.
I might have to make a video sometime. But, not sure if that is going to happen or not.
I don't twist either. The meat won't come out of the casings unless you stuff them too tight which is kind of hard to do. When cutting the sticks to length, I just pinch the area to be cut flat between my thumb and forefinger and then cut with a scissors.
You can see in the attached picture that some have some loose casing, but most you can see a little pinch mark but for the most part open. I did have a batch where it didn't get my sticks filled tight enough. So, I tried to squeeze them together to fill them up more full. But, I squeezed them too tight and they were too tight and they did start to leak a little bit (maybe and inch or two), but they still stayed together and didn't drop a bunch of meat on the floor or anything if that was what you were worried about. But, that only happened to me once in ten years or so. So, it is not a big worry of mine.
I might have to make a video sometime. But, not sure if that is going to happen or not.
Attachments
Libohunden
Member
I'm wondering if something like this would hold 10 lbs of sticks?
Libohunden
Member
Ding a dang dang, I did it again. Here it is!
http://www.containerstore.com/s/compact-accordion-clothes-drying-rack/d?productId=11004508&q=Drying%20rack
http://www.containerstore.com/s/compact-accordion-clothes-drying-rack/d?productId=11004508&q=Drying%20rack
Libohunden
Member
LOL! That's what i like about it. I'm not sure about hanging them in my garage. I'd probably have roaches all over them if they were out there more than an hour or two.
I'm going to try to finish a batch of bacon on Saturday and hopefully, snack sticks on Sunday! It will be in the 30's in Houston all weekend but next week it will be back up to 78ish. The time for these kind of goodies is short around here!
I'm going to try to finish a batch of bacon on Saturday and hopefully, snack sticks on Sunday! It will be in the 30's in Houston all weekend but next week it will be back up to 78ish. The time for these kind of goodies is short around here!
DivotMaker
New member
Libohunden said:
Gregg does it because no roach could withstand the frozen great white north where he lives! I think that's why he lives up there...he has a bug-free, 360 refrigerator for all the meat he produces! ;D ;D
Libohunden
Member
Yeah, but I bet he has a lot more mice than I do! The copperheads, water moccasins, coral snakes and timber rattlers keep our mice population down to almost undetectable levels! Just wish they would kill more squirrels!
DivotMaker
New member
;D ;D ;D We all have our own issues, Libo!
Libohunden
Member
Daddy's got a new friend!
But, dang is this thing big! Now, I'm thinking I should have gotten the 7lb'er! I'm going to have to store this beast in my garage!
Can't wait to git started!
How do I figure out how to apportion out the snack stick mix and sure cure and sure gel? That seems like the only complicated part to this.
But, dang is this thing big! Now, I'm thinking I should have gotten the 7lb'er! I'm going to have to store this beast in my garage!
Can't wait to git started!
How do I figure out how to apportion out the snack stick mix and sure cure and sure gel? That seems like the only complicated part to this.
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SconnieQ
New member
That's a beaut! No bugs up here in the winter. Plus winter in the North is a great time to do cold smoking. With temps around zero today, and wind chills below -20, I'm trying to find positive reasons I live in this god-forsaken place. Suffering with 2 months or so of extremes reaps it rewards I guess for the rest of the year, which is awesome.
NDKoze
Moderator
Libohunden said:
Trust me, you won't regret getting the 11 pounder.
I just use a calculator and my trusty scale that I use to weigh my wood.
I actually just quick whipped up a Seasoning Calculator in Excel that you may find helpful. I might try to make this a little more pretty and then create its own post, but hopefully this will help for now.
https://1drv.ms/x/s!AqanuXw3q_HboewUgcbC1p-atNn4vg
Libohunden
Member
That looks interesting. I can't see inside the cells on my iPad but will fire up the laptop in the morning to check it out more thoroughly. That looks like it will help me make it easier! Thank you!
I literally just finished washing the tank, the 12mm nipple and nut. I dropped the plunger all the way down but it couldn't come out of the machine after it dropped. Do I just unscrew that screw on the disk head to remove it and leave the notched bar in? Also, I was planning on removing the gasket before cleaning. Should I clean that also and then re-apply a light coat of white oil on it or leave the white oil off until I'm done stuffing?
I'm sure I'll have more questions as I get into this, Greg! I wasn't feeling to good today so I'm going to wait to see how I feel in the morning before I decide if I'm going to prep a batch tomorrow night to smoke on Sunday. This is the perfect weekend though with the temp already low.
Thanks for all of your help and everyone else!
I literally just finished washing the tank, the 12mm nipple and nut. I dropped the plunger all the way down but it couldn't come out of the machine after it dropped. Do I just unscrew that screw on the disk head to remove it and leave the notched bar in? Also, I was planning on removing the gasket before cleaning. Should I clean that also and then re-apply a light coat of white oil on it or leave the white oil off until I'm done stuffing?
I'm sure I'll have more questions as I get into this, Greg! I wasn't feeling to good today so I'm going to wait to see how I feel in the morning before I decide if I'm going to prep a batch tomorrow night to smoke on Sunday. This is the perfect weekend though with the temp already low.
Thanks for all of your help and everyone else!
Libohunden
Member
You lost me on removing the plunger from the housing body?
But that's another good point, how do you get to the gears?
Also, is there a reason not to use vegetable oil on the gasket?
But that's another good point, how do you get to the gears?
Also, is there a reason not to use vegetable oil on the gasket?
Libohunden
Member
I figured out it unscrews! LOL. Did I mention that I'm not hitting on all cylinders today?
