r/sausagetalk
▲ 4 r/sausagetalk
Best casing for snack sticks
I want to try my hand at making snack sticks and I’ve been looking around at a lot of recipes. Some use sheep casings and some use collagen casings. Which do you all prefer? Are there any pros or cons for either of them? I’ve never used either so I am interested in knowing what will produce the best product with the least headache.
u/Alarmed-Cockroach-50 — 1 day ago
No normal salt added
Hi all I made my first ever sausage yesterday but as I was in a rush I didn’t add normal salt, I added the curing salt to the correct % but at these safe to smoke and eat with out the normal salt
u/wilson7991 — 4 days ago
▲ 6 r/sausagetalk
Snack sticks
I’m interested in making my own snack sticks. I’m pretty well versed in making sausage over all but I am new to fermenting and dry curing and I have never made a sausage smaller than hog casing size (32 ish mm). If anyone could share their go to recipe that would be great. Also wondering if I need any plates smaller than 6mm.
u/Alarmed-Cockroach-50 — 4 days ago
▲ 46 r/sausagetalk
Making sausages in a small space
I am sure I am not alone in having a tiny kitchen. I thought others may be interested in my solution
I generally make batches of 2-4lb at a time and I cannot fix my LEM 5lb clone to any of the surfaces.
I have tried various folding tables but stability has always been an issue. Cranking the handle tends to makes the table jump around.
Finally I came across a solution that works, albeit not ideal.
I came across this small foldable table. The silicon mat is a pet feeding mat that is glued to the table top.
I have drilled holes through the table to allow the sausage maker to be screwed down firmly.
The table legs are spaced exactly the right amount to allow me to put both my feet on them when cranking the handle.
I put some water on the silicon mat then as the sausage comes out the horn I just circle it. I did a 4kb batch the other day and It worked really well.
I'm looking for a shorter horn to make it even easier.
u/elvis-brown — 7 days ago
Sweet Italian Sausage
When I ground up the pork shoulder, I did one round at 10mm then a second one at 4.5mm. It seems a little lean to me, so definitely going to add some pork belly next time.
How do you think the texture of the cooked sausage looks? It didn’t get crumbly at all after I cooked and sliced it.
Not shown in the recipe is the salt I added. I season to taste, no magic formulas used. That’s just how I’ve been trained.
u/New-Composer7591 — 9 days ago
Are you a Butcher in the UK?
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u/Butchers_Recruiter — 4 days ago
▲ 0 r/sausagetalk
How snappy are collagen casings?
Hi, I have next to no knowledge in sausage making but am looking to make some for an upcoming event. How would you compare the snap to a natural casing to that of a collagen casing? Is there anyway to make a collagen case snap like a natural case?
u/Shrimp--Colors-- — 3 days ago