Best Casings For Snack Sticks - Cured Sausage 103 скачать в хорошем качестве

Best Casings For Snack Sticks - Cured Sausage 103

https://meatgistics.waltonsinc.com/to... For Snack Sticks the most common types of casings used are Smoked Collagen, known as the Processed Stix Variant. These casings are tough enough to stand up to being hung in a smokehouse without spilling the meat or breaking under their own weight, they have a mahogany color that will impart a reddish color after being cooked and they still have a tender bite. Clear Collagen casings, also known as Processed Fine-T variant, are also sometimes used for snack sticks. These casings have an opaque appearance when they are fresh but as they are cooked they will become clear. This gives you a casing that will look similar to fresh collagen, or natural casings when finished. A few people still use natural casings to make snack sticks, because of the small diameter desired with snack sticks sheep or lamb casings would be the only ones used. Snack Sticks can range from 15mm in diameter up to 21mm when using collagen and as large as 22mm if using sheep casings. In recent years home processors have been trying to make smaller and smaller snack sticks, with 16 and 17mm a desirable size. However, it is more difficult to stuff these size casings as you need to use a considerably smaller stuffing tube and therefore it will require more force to push the piston down through the cannister. The best and most common sized casing for the home user is the 19mm smoked collagen. For sheep casings, the only ones that should be used are the smallest size of sheep casings (22-24mm) or lamb casings, which can be difficult to find Walton's Learning Center: https://wltns.link/learningcenter Meatgistics Community: https://wltns.link/meatgistics WaltonsTV YouTube: https://wltns.link/waltonstv Walton's Facebook: https://wltns.link/facebook Walton's Twitter: https://wltns.link/twitter Walton's Instagram: https://wltns.link/instagram Walton's Pinterest: https://wltns.link/pinterest