A snack stix "How Come" question

[smokeitall]

I know exactly what you mean, I do not like the casing coming off of a snack stick when I bite into it.

When you smoked your second 5lb batch that was in the fridge all night did you let it sit in the smoker at 120-130 for about and 1 to 1-1/2 hours or more to dry the casing before letting the smoke roll?  I find that on snack sticks, because of my 7/16" stuffing tube that put extra water in the meat so it pushes through easier that I have to dry it a little longer in the smoker to get the casing dry enough for the smoke to penetrate.  My last batch I had at 130 for 2 hours before the casing was dry enough.  Just a thought....don't know if the casing is still wet when you heat the snack stick up if that will create a loose casing.

SIA

[Sailor]

I know exactly what you mean, I do not like the casing coming off of a snack stick when I bite into it.

When you smoked your second 5lb batch that was in the fridge all night did you let it sit in the smoker at 120-130 for about and 1 to 1-1/2 hours or more to dry the casing before letting the smoke roll?  I find that on snack sticks, because of my 7/16" stuffing tube that put extra water in the meat so it pushes through easier that I have to dry it a little longer in the smoker to get the casing dry enough for the smoke to penetrate.  My last batch I had at 130 for 2 hours before the casing was dry enough.  Just a thought....don't know if the casing is still wet when you heat the snack stick up if that will create a loose casing.

SIA

Yep....as the 2nd batch came out of the fridge I let it rest on the counter to come up to room temp.  Then into the smoker to dry.  By the time I rolled the smoke the casings were dry.  It was clear to me that I lost a lot of moisture during the overnight in the fridge.  So it has to be that the meat lost the moisture which caused the meat to shrink which in turn caused the casing to be loose. 

[OU812]

I put mine in a tote with a tight sealing lid when I do the over night thing.

[smokeitall]

Yep must have been the moisture loss.

I do the same as OU, in a meat lug with a lid for overnight.
SIA

[Sailor]

Guess I will need to get a meat lug with a lid.  I stored mine in the open.  I guess that is the problem.  Thanks for all of the input.

[jiggerjams]

Is a meat lug a plastic bucket or tupperware or ...?

Thanks,
JJ

[Tenpoint5]

Jigger Here is what they are talking about.

http://www.google.com/products/catalog?hl=&q=meat+lug&rlz=1B3GGIC_en___US359&um=1&ie=UTF-8&cid=17339691688477267287&ei=DGUrTfXMFc2AnAeGm7jsAQ&sa=X&oi=product_catalog_result&ct=result&resnum=2&ved=0CB4Q8wIwAQ#

[smokeitall]

I recently purchased two large food grade gray tubs from Sams for $12, they hold about 50 lbs and came in a two pack.  They do not come with lids, I am searching for ones that will fit right now.  Figured I would visit a different Sams first to make sure my Sams wasn't just out of the lids when I was there.
SIA

[NePaSmoKer]

95% of the time i stuff and put right in the smoker. Yeah i understand some of the members don't have time due to work and all. When the sticks are covered in whatever container they put off moisture which stays in the covered container thus making the sticks wet. Air should be able to get to the collagen to keep it dry. The meat once getting warm in the smoke will expand against the casing again.

Ever notice red stains from your mahogany casings in the container.

WHEW  :D

I feel like a USDA/FDA pellet extruding sci-en-tist  :D

[jiggerjams]

Thanks for the link Chris.

[OU812]

Ever notice red stains from your mahogany casings in the container.

Nope.  ;D