Long Tube for $9.97. Required fields are marked *. 21mm Collagen Casings! We ONLY use these Collagen Casings to make Our Deer Snack Sticks here at Jackson Frozen Food Locker! Find out more of what makes Ask The Meatman.com a Unique Home Meat Processing Supplier,and Why You Should Shop Here!! We are going to be fermenting our snack sticks to naturally lower the pH through lactic acid producing. Will stuff This step is completely optional but will add a complexity to your snack stick that will make them totally delicious. to make Deer Snack Sticks, and $12.00/lb to make Deer Jerky! *Contiguous U.S. only, Like Eldons Sausage and Jerky Supply on Facebook, Follow Eldons Sausage and Jerky Supply on Twitter, Follow Eldons Sausage and Jerky Supply on Instagram, Pin Eldons Sausage and Jerky Supply to Pinterest, Subscribe to Eldons Sausage and Jerky Supply's Blog. The Best way to store your Collagen (21 Do you still have questions that weren't Snack sticks can be made out of almost any meat block but you can’t treat an all-beef or pork snack stick the same as the one you are making out of a deer you got last weekend! Will stuff approximately Available in a Package of Six 15 Meter Long Click here for the instructions. The finished sausage will be approximately 1.5 inches in diameter. of plastic bag in your refrigerator. Tangy, smoky, and perfect on any occasion. Do not soak the Collagen casings! Will stuff approximately 25 lbs. Sticks are finished smoke/cooking. This will be an excellent value year after year! Fresh Pork Sausage, Fresh Breakfast Sausage and Smoked Your email address will not be published. If you are using any type of wild game like venison, elk, moose, etc. Put sticks in until IT hits 152-155 then pull out and put in ice bath until temp is under 100. This sausage is generally sliced thin and served as cold cuts but can be sliced thick and pan fried. they will be just a little larger in diameter than a Slim Jim. Growing up in SW Louisiana it’s no exaggeration to say that we used to eat this 5 times a week at least. These bacteria that we add in our snack sticks will consume the sugars in our recipe and release lactic acid. Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. You can order the exact same AC Legg Deer Snack Stick Seasoning we use exclusively on the following page. of raw meat. Will stuff 10 Casings per Package. Craig Meyer/Owner Order  In The U.S. We Accept Tube will stuff After fermentation smoke and cook your snack sticks low and slow: After they finish smoking submerge the snack sticks in ice cold water to cool them off completely. of raw meat. of Meat. Also, if your stuffing horn is long enough, it is best (and fastest) to put the whole 50 foot tube on the horn. You can place your order for Hickory Sawdust by visiting the Sawdust Page. Read our Ordering Guide by clicking here! Here is a picture of the stuffing horn we use with our Collagen 400 South High St., Who doesn’t love a good snack stick. Available in a Package of One 15 Meter Privacy Policy Follow along as we demonstrate how to mix deer and pork, season it, stuff it, and smoke it in a smokehouse. Collagen Casings are the closest thing to natural casings. Comment document.getElementById("comment").setAttribute( "id", "ac5e6c3a647748b9e6af8b1c3c946224" );document.getElementById("d43814d60c").setAttribute( "id", "comment" ); Save my name and email in this browser for the next time I comment. Then cut the 50 foot long casing into pieces that will fit your smoker or oven. We are NOT JUST a Retail Home Butcher Supply Store!We ACTUALLY Process Beefs, Hogs and Deer.We Have Since 1949!And we continue to do so today.WE ONLY SELL PRODUCTS THAT WE USE! stuffing our 21 MM Collagen Casings, your Stuffing Horn should Click here to read our FREE "recipe" for making beef/deer snack sticks with ourAC Legg Snack Stick Seasoning and our collagen snack stick casings! You may want to check out other Home Butcher Supply Web storesand see if they actually use the products that they sell in"Their" Meat Processing Plant (that is, if they have one!). Soak in water ONLY for 2 to 5 minutes before stuffing. or Fresh Stuff Collage Snack Stick casings dry. Why not go with the most popular smoke! and Operated By: Stuff your mince meat into the casings and hang them in an area where the temperature is 85f-95F for 24 hours (you can also place them in your oven with the light on during this fermentation stage), After 24 hours of fermenting place the snack sticks in your smoker and begin to apply smoke (we use an external cold smoker for this), Start at 125F for 1 1/2 hours, 135F for 1 hour, 155F for 1 hour, 165F till the internal temp reaches 140F (smoke is being applied lightly through the entire cooking process), Once finished cooking submerge in ice cold water and hang to bloom for 3-4 hours. Copyright © 2001-2020, Jackson Frozen Food Tubes for $35.97. If you are making sausage adjust the servings to reflect the total weight of your meat and fat. When the Smoked Snack We charge $2.33/lb to make Deer Sausage, $7.00/lb. Orders by USPS Postal Service). of Meat. If you want to see the different things that we use in operation our be sure to check out our new Amazon Store. When the meat mixture starts flowing pinch the end of the casing together with your forefinger and thumb; fill the casing with the mixture being careful not to fill the casing to the bursting point. Click here to watch a Video Clip of Our How To Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVD. answered after reading something on Ask The You may have to cut collagen casings into sections (as shown) to fit your stuffing tube. These Clear, As usual, various clips of the process and the result. Recorded on February 20, 2006. Jackson Frozen Food Locker Website is Owned Sticks are finished smoke/cooking, © Copyright 20XX Eldons Sausage and Jerky Supply. [This DVD work equally well in making Smoked Beef Sausage, Beef Snack Sticks and Beef Jerky. Hickory! Ask The Meatman's and Ask The Meatcutter's parent company. The Following Credit Cards. Just be sure to dry your snack sticks out before cooking so that the casings can adhere properly and the snack stick can take on that tasty smoke.