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Ask The Meatcutter.
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continue shopping
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We've Been in Business and Processing Meat Since 1949 - And We've Been Selling Online Since 2001.
We Only Sell Products That We Use At Our Meat Processing Plant - So YOU Only Buy the BEST Products!
FREE SHIPPING ON EVERY ORDER IN THE UNITED STATES - NO MINIMUM ORDER - NO END DATE
21
MM in Diameter by 15 Meters (approximately 50
feet) Long
These
Edible Casings are usually used for Smoked Sausage
(such as Deer or Beef Snack Sticks)
or Fresh
Sausage (such as Pork Breakfast Links)
When the Smoked Snack
Sticks are finished smoke/cooking,
they will be just a little larger in diameter than a Slim Jim.
(21
mm = .82 inches. Approximately ¾ inch in diameter).
Collagen
Casings DO NOT need to be soaked in water before
use One 15 meter (49.21 Feet)
Tube will stuff
approximately 8½ lbs. of raw meat.
Available in a Package of One 15 Meter
Long Tube for $9.97. Will stuff
approximately 8½ lbs. of
Meat.
Available in a Package of Three 15 Meter Long
Tubes for $23.97. Will stuff approximately
25 lbs. of Meat.
Available in a Package of Six 15 Meter Long
Tubes for $37.97. Will stuff approximately
50 lbs. of Meat.
These Clear,edible collagen casings are designed for a Smoked Slim Jim style sausage snack sticks and can also be used for
Fresh Pork Sausage, Fresh Breakfast Sausage and Smoked
Frankfurters.
International Collagen Resource Brand Collagen Casings
They work GREAT for making Deer Snack Sticks.
The Best way to store your Collagen
Snack Stick Casings is in a SEALED zip lock type
of plastic bag in your refrigerator. The
casings must not dry out. Your refrigerator will
help the collagen casings retain moisture.
We ONLY use these Collagen Casings to make Our Deer Snack Sticks here at Jackson Frozen Food Locker!
Ask The Meatman's and Ask The Meatcutter's
parent company.
*When
stuffing our 21 MM Collagen Casings, your Stuffing Horn should
be no larger than 3/4 of an inch in its outside diameter. If your stuffing horn tip is wider than this, the Collagen Casings will not fit.*
Here is a picture of the stuffing horn we use with our Collagen
(Snack Stick) Casings.
Do not soak the Collagen casings!
Stuff Collage Snack Stick casings dry.
Also, if your stuffing horn is long enough, it is best (and fastest) to put the whole 50 foot tube on the horn. Just stuff the whole 50 feet with snack stick meat.
Then cut the 50 foot long casing into pieces that will fit your smoker or oven.
You don't have to be a Professional Meatcutter to make Great Snack Sticks because Our Snack Stick Kits contains EVERYTHING you need to make it yourself -JUST ADD THE MEAT AND HEAT!
Collagen Middles Natural Collagen Sausage Casings 2 Inches in Diameter by 18 Inches Long
Click on the photo at left to see a larger image.
10 Casings per Package. Each casing holds approximately 1.25 lbs. of sausage.
Soak in water ONLY for 2 to 5 minutes before stuffing. NO longer than 5 minutes. Tie with string included to seal.
Smoking instructions are the same as the fibrous casings. Click here for the instructions.
These are EZ Peel. The finished sausage will be approximately 1.5 inches in diameter. Approximately the same size as a Saltine Cracker.
Collagen Casings are the closest thing to natural casings.
Comes with 10 pre-cut twine strings to tie off the end of the casings!
These 2 X 18 Inch Collagen Middles can also be used to make smoked deer sausage, salami, bologna, pepperoni and summer sausage
*When
stuffing our Collagen Middles Casings, your Stuffing Horn should be no larger
than 1 1/2 (1.5) inches in its outside diameter. If your stuffing horn tip is wider than this, the Collagen Casings will not fit.*
Here is a picture of the stuffing horn we use with our Collagen Middles Casings.
[This DVD work equally well in making Smoked Beef Sausage, Beef Snack Sticks and Beef Jerky. It is exactly the same process! Just substitute lean beef or beef strips where the DVD uses lean deer or deer strips.]
This DVD is 1 HOUR & 26 minutes LONG!
This DVD+ Format and will play on most DVD Players! Recorded on February 20, 2006.
This is an instructional DVD detailing the process of making Smoked, Ready-To-Eat Deer Sausage, Deer Snack Sticks and Deer Jerky. We show how to mix, stuff and smoked Deer Sausage and Deer Snack Sticks.
Follow along as we demonstrate how to mix deer and pork, season it, stuff it, and smoke it in a smokehouse. We charge $2.33/lb to make Deer Sausage, $7.00/lb. to make Deer Snack Sticks, and $12.00/lb to make Deer Jerky! With the use of this video, hunters can spend a fraction of this cost to make their own delicious, home made Deer Sausage, Deer Snack Sticks and Deer Jerky!
This will be an excellent value year after year!
Ask The Meatman How To Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVD™ for ONLY $19.97
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!
You may want to check out other Home Butcher Supply Web stores and see if they actually use the products that they sell in "Their" Meat Processing Plant (that is, if they have one!).
Planning on smoking your own sausage or snack sticks? Why not go with the most popular smoke! Hickory! You can place your order for Hickory Sawdust by visiting the Sawdust Page. Just click here for more info.
