Sheep Casings For Snack Stick Size?

Where to buy, how to use. Stuffers, casings, spices, grinders, etc.

Sheep Casings For Snack Stick Size?

Postby goslats » Fri Jan 25, 2013 12:08 am

Hello everybody, It's nice to find a board to meet with other meat curing lovers. I started with jerky about 30 yrs ago and have made different things along the way as a hobby. The kids are grown now and I have a bit more time so I want to work on sausages again.

When making a slim jim type snack stick what size and type of casing do you use to get the diameter about right. I'm thinking it's got to be about 17mm but can't seem to fing natural casings that size. The 21mm and up seem plentiful, but don't want a beef stick as fat as a breakfast sausage right now. Thanks!
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Re: Sheep Casings For Snack Stick Size?

Postby DiggingDogFarm » Fri Jan 25, 2013 12:28 am

18/20mm lamb casings are about a small as readily available natural casings get, they won't be as small as a Slim Jim, but you can dry the sticks down a bit.


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Postby goslats » Fri Jan 25, 2013 12:53 am

Looking but having trouble finding them. Any ideas people? Thanks
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Postby DiggingDogFarm » Fri Jan 25, 2013 2:02 am

http://www.makincasing.com/x/product.ph ... =10&page=1

No extra charge for shipping.

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Postby goslats » Fri Jan 25, 2013 5:32 pm

Dry Salt Pack Tubed or Pre-flushed Tubed....Preferences?
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Postby DiggingDogFarm » Fri Jan 25, 2013 5:51 pm

Pre-flushed tubed are easier to work with.


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Postby johngaltsmotor » Fri Jan 25, 2013 6:27 pm

how do you store the pre-flushed then? Just a heavy salt brine?

I've always bought salt packed without a tube. But after this past weekend (spending more time untangling than stuffing), I'm likely going to switch to tubed.

I just can't imagine rinsing the salt from between the casing and tube. ??
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Postby ericrice » Fri Jan 25, 2013 6:57 pm

They are still salt packed and a few soaks and rinses they are ready to go. It isn't a tube, rather a plastic tab that allows you to slide the whole hank on in one easy shot, pull the plastic tab out and you are off to the races!
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Postby goslats » Fri Jan 25, 2013 7:30 pm

Got 'em ordered. Thanks DiggingDogFarm! Anybody want to chime in on Powdered Cultured Buttermilk vs Fermento?
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