Snack stick collagen casing, which is generally in a clear or mahogany color, and gives you a definitive color and consistent sizing. You can twist them or hang them long in the smokehouse.
Processed collagen casing is a bit stronger and thicker than fresh collagen to hold up to the processing schedule in the smokehouse, and can be used for making polish sausage, pre-cooked brats, or even hot dogs or wieners depending on what size you want to go with. They are also very popular as salami casing.
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 clear and mahogany color , 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.
Snack Sticks can range from 15mm in diameter up to 21mm when using collagen and as large as 22mm if using sheep casings.The best and most common sized casing for the home user is the 19mm smoked collagen.
Can collagen casings be hung in a smoker?
Yes, they can, but you want to make sure that you’re using a processed casing — they are stronger and hold up better to the weight hanging.
How long do collagen casings last?
Collagen casings can easily last a year or two unopened, if not longer. After you open them, make sure to keep them in an airtight bag and store in the refrigerator — freezing temperatures and extreme heat should be avoided.
