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Thread: Casings for Snack Sticks.

  1. #1
    Boolit Master

    dale2242's Avatar
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    Casings for Snack Sticks.

    I have a jerky gun for making ground jerky and snack sticks.
    I want to make small pepperoni snack sticks and don`t which size collagen casings to buy.
    I don`t want to make chubs.

  2. #2
    Boolit Master
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    Measure the diameter of your nozzle in millimeters and go from there. You can order them from Allied Kenco in Houston. https://www.alliedkenco.com/

  3. #3
    Boolit Master
    tja6435's Avatar
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    I like 16mm and 19mm casings for snack sticks with a jerky gun
    8500' Wet Mountain Valley, Colorado

  4. #4
    Boolit Buddy

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    I have been very happy buying High Mountain season kits. Assorted flavors and come with casings. A friend was talking about buying sausage casings at local store. Told him I bought the kit for the same price and good good seasoning to boot GW

  5. #5
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    I use 20-22mm sheep casings https://store.butchersupply.net/shee...gged-p203.aspx but I also have a crank operated stuffer...

  6. #6
    Boolit Master

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    HWooldridge, I ordered some 18MM casing from alliedkenco.
    Thanks for the link.

  7. #7
    Boolit Master
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    Quote Originally Posted by dale2242 View Post
    HWooldridge, I ordered some 18MM casing from alliedkenco.
    Thanks for the link.
    Sure thing - I buy all my sausage supplies from them.

  8. #8
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    Winger Ed.'s Avatar
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    I used to do the squirt gun thin jerky in years past, but putting it in a casing never occurred to me.
    I got mine in sort of a kit that had a 1/4" wire mesh with a frame around it.

    I'd squirt it out and dry/dehydrate it in the over for several hours.
    Then it got bagged and stored in the freezer.

    I never did it, but I heard if you use that special type salt for dried or cured sausage, I think it's called insta-cure,
    you can dry it out in a frost free refrigerator over a few days.
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  9. #9
    Boolit Master
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    The commonly used cures are Prague #1 and #2. IIRC, #1 is a quick cure used for jerky, sausages, smoke meat, etc. #2 is for cold smoking so it’s used for salami, bologna, summer sausage, etc. I generally use #1 when I make dry, smoked sausage from venison or some mix thereof.

  10. #10
    Boolit Master

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    I made pepperonis with deer burger.
    I used commercial seasoning and 18MM collagen casings.
    They turned out great.
    I`m going to try summer sausage snack sticks next.

  11. #11
    Boolit Bub
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    Been using LEM for many years. Take a look at their website. They have everything you could need.

  12. #12
    Boolit Grand Master


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    Use lamb intestine.

  13. #13
    Boolit Master

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    blackriver, I just checked LEM.
    The prices look good.
    I will be ordering my casings there.

  14. #14
    Boolit Buddy
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    The allied kenco store in Houston is a fun place to stop. Any type of meat handling need can be filled here. You can enjoy the smell of spices in the store. Wish I got to Houston more often. They've been around a long time. Great place.
    Last edited by 1Papalote; 02-10-2023 at 08:47 AM. Reason: Autocorrect error. There changed to They've

  15. #15
    Boolit Master

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    I have made 2 orders to Allied Kenco.
    I`d like to stop by but Texas is a long way from Oregon.
    I made another batch of pepperoni and added more pepper.

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