	Ask The Meatman We Have A New Website - Ask The Meatcutter.com! There Are Many Advantages To Shopping On The New Website: •You Can Pay with Your Amazon Account. •You Can Pay with ApplePay on your iPhone. •You Can Still Pay with PayPal and all the Standard Debit/Credit Cards. •You Can Set Up An Account Where You Can: •Save your Shipping and Payment Information for a Quicker Checkout; •Have a Dedicated Webpage with Constantly Updated Tracking Status of Your Order; •Re-Order Previously Ordered Products Fast and Easy; and •Save Products to Your Favorites List. The New Website Also has Product Reviews and Advanced Search and Navigation. Shopping on the New Website's Mobile and Tablet Version is Easier and GREATLY Improved! So if you want to place an order on your Mobile Device please go to Ask The Meatcutter. You can still continue shopping here as always. 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	Search Ask The Meatman: sitemap

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The Ask The Meatman™
Website is Owned
and Operated By:
Jackson Frozen Food Locker
400 South High St.,
Jackson, MO 63755

Craig Meyer/Owner
is the MEATMAN!

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Customer Reviews

What are Collagen Casings and How are they Produced?

Collagen Casings were created and developed in the late 1920's in response to market demand. In the 1960's edible collagen casings were introduced, similar to animal casings but possessing the uniformity of a manufactured product. Their uniformity allowed for predictable, consistent drying of sausages and controlled cooking of specialty items.

The corium layer (splits) of USDA Approved cattle hides is extruded from between the grain (hair) layer and the fat and muscle layer.

The hide consists essentially of collagen. Protein and water are chopped and mixed with lactic acid and cellulose fibers causing them to swell and form a slurry.

The acid-swollen slurry is de-aerated under vacuum, and is then homogenized and filtered to tease the collagen fibers apart.

The resultant slurry is again de-aerated and stored in chilled tanks.

It is then extruded through a die with counter rotating sleeves, which "weave" the collagen fibers together as they pass through the die.

The slurry, which is now in the form of a casing, passes directly into a concentrated coagulating solution of an inorganic salt.

The casing is chemically treated in the process machine to cross-link the fibers and give the casing integrity. The casing is then washed and plasticized with glycerin.

The casing is then dried, partially re-humidified and wound on reels.

Te reels are taken to the shirring area where the collagen casing is shirred on machines similar to the type commonly used in the shirring of regenerated cellulose casings.

Snack Stick (Collagen) Casings
Best used for Smoked Sausage (such as Deer or Beef Snack Sticks) or Fresh Sausage (such as Pork Breakfast Links)
Three 15 meter long tubes of Collagen Casings will stuff approximately 25 lbs. of meat.

NEW - Lower Price! WAS $27.97 - NOW ONLY $21.97

Order Three 15 Meter Long tubes of snack stick (Collagen) casings for ONLY $21.97
Shipped FREE by USPS Mail!
Stuffs Approximately 25 lbs.

To order three (3)50 foot snack stick casings - For ONLY $21.97 - Shipped FREE! click on the "Add To Cart" Button below:

We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!

We Now Accept Orders By Phone With Credit/Debit Cards!
Our Phone Orders Are Accepted 9:00 a.m. to 4:00 p.m (Central Standard Time) Monday through Friday.
To place your order by telephone call : 573-837-7651

Our 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.
Tender Bite	Consistent casing size		Strong
Elastic -- they will shrink with the product		Permeable to smoke and moisture
Sold in 15 meter lengths. 15 meters (approximately 50 feet) will stuff approximately 8 1/2 lbs. of raw meat.		Non-refrigerated storage ( Optimum storage is in a cool, dry place at 41° F to 59° F)
They work GREAT for making Deer Snack Sticks.		Snack Sticks are a GREAT SUMMER TIME SNACK!
We ONLY use these Collagen Casings to make Our Deer Snack Sticks here at Jackson Frozen Food Locker!
They are 19 mm in diameter, and when they are finished smoke/cooking, they will be just a little larger in diameter than a Slim Jim. (19mm = .748 inches. Approximately ¾ inch in diameter)
When stuffing our 19 MM Collagen Casings, your Stuffing Horn should be no larger than 7/16 of an inch in its outside diameter. If your stuffing horn tip is wider than this, the Collagen Casings will not fit.
Click here to read our FREE "recipe" for making beef/deer snack sticks with our AC Legg Snack Stick Seasoning and our collagen snack stick casings!

Below is a picture of Venison Snack Sticks made using our 19mm Collagen Casings!

Here's a photo of 5 finished snack sticks. Click on the photo to enlarge.

Click Here to go to our Snack Stick (Collagen) Casings Page

We also have Snack Stick Kits available!

Snack Stick Kit for 25 Lbs. of Meat

You don't have to be a Professional Meatcutter to make Great Snack Sticks
because this kit contains EVERYTHING you need to make it yourself - just add meat!
Make your own Snack Sticks for ONLY $1.32/lb! (plus the cost of the meat).
(Compare this to the $20.97/lb. you pay at the store to buy Snack Sticks!)

Kit Includes:

AC Legg Snack Stick Seasoning for 25 lbs. of Meat

Three - 15 Meter Long Tubes of Collagen Casings

Package of Sodium Nitrite (1 oz.) (Quick Cure)

Printed Directions EXCLUSIVELY from "Ask The Meatman"

ONLY $32.97

Click Here to See ALL of the Seasonings We Carry

Last Updated: Wednesday, February 10, 2016 02:36 PM

Our How To Make Deer Sausage,
Deer Snack Sticks & Deer Jerky DVD™

Click the Play Button below to watch a 5 minute video clip.

[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!

Order Your Ask The Meatman How To Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVD™ for ONLY $24.97 TODAY by clicking on the "Add To Cart" button below. As ALWAYS - Shipped FREE in the U.S.!

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