Snack Sticks/Sausage questions

[Tiny Tim]

Last night Dad brought home some Snack Sticks that were probably 7/16 diameter, ground meat inside an edible casing, and had been twisted before separating, and wondered if we could make something like them.  I've been looking at casings for a while and think I've settled on Allied Kenco's Collagen casings that say they are edible, but says they're not meant to be twisted or linked.  Does this mean I can't twist them, or just that they're not made for it and to do it at my own risk?

Also, I'd like to smoke the Snack Sticks, but don't want to poke through the casing to take internal temp, to make sure they're done...is there a time and temp combo to make sure they're safe?  Would I need to add cure to the seasonings?

[Lefty_Smoker]

You could always try one of the kits from the following site.

http://www.butcher-packer.com/pages-main/category-210_213/sausage-making-kits-snack-stick-hunters-kits.html

I've been thinking of trying some of these, but I still need to find a stuffer first.

[Smoking Duck]

I hope you get an answer soon Tiny Tim.  I myself was also wondering how to determine the IT of sausage without piercing it (if it is possible).  I know most try to get it to 152* IT (if I remember correctly) but not sure how they determine it.  I know Stickbow does a lot of sausage, he'll probably be on sometime and help us both out.

Marc

[winemakers]

I am a certifiable gadget knut and have a Therma Pen instant thermometer. 

The tip of the thermocouple is thin and short, and will easily test the center of a 19mm snack stick.  They are pricey, but we had one experience with poor food handling (not our turn in the kitchen, but we ate the result) which lead to an experience better left unmentioned.  Following that family bonding event, I purchased a therm. from thermapen.com and love it. 

Faster than lightning, easy to handle, and big on the cool factor in a crowd!

I smoke sausage a lot, and I haven't found anything even close to as effective as this little gizmo.

mld

[iceman]

I am a certifiable gadget knut and have a Therma Pen instant thermometer. 

The tip of the thermocouple is thin and short, and will easily test the center of a 19mm snack stick.  They are pricey, but we had one experience with poor food handling (not our turn in the kitchen, but we ate the result) which lead to an experience better left unmentioned.  Following that family bonding event, I purchased a therm. from thermapen.com and love it. 

Faster than lightning, easy to handle, and big on the cool factor in a crowd!

I smoke sausage a lot, and I haven't found anything even close to as effective as this little gizmo.

mld

I got the one with the removable probe and just love it! :) I can even use it to check tower temps with the wire probe I ordered with it. I have to agree it's the best thing going for sausage making.  ;)

[Tiny Tim]

I could spend $1000 very quickly on the thermapen site....unfortunately, that's $999 more than I have to spend right now.

I've ordered casings in the 18 mm (mahogany, collagen), 21 mm (clear collagen), and 32 mm (clear collagen) varieties, but probably am only going to smoke the 18's for now (others will be "fresh" type sausage).  A couple of hours at 160 should get 'em done, shouldn't it?

[winemakers]

the stock therma pen quick read is about $75. 

A lot of scratch for a thermometer, but after you have bonded with your 8 year old by sharing a bucket at 2 am, it isnt much to spend. (sorry for the graphic detail).  I dont worry about temps any more, poke, 1~2 seconds, bing, temp reading.  Take about 10 and you know that all of your hard work is safe and sound.

I use it as quality control for temps in my fridge, wine cellar, anywhere I need precision.  I set a glass of water ( as a temperature well) where ever for several hours and test away.  Works well.

mld

[winemakers]

Sorry Tiny, but my experience with smoking snack sticks with cure #1 is that the cure turns meat pink when cooked, but a dull gray when not, and differentiating by appearance is difficult.  You can always pull one out, slice, feel, and when your feeling finger is almost blistered taste, but you risk drying the little buggers out.  With such a small diameter, I have had trouble with overtemperature on them. 

Perhaps you could keep the temp at 150-155 and extend the time?  Knowing that rendering is 152 deg or there abouts, you should be safe from a dried out stick  :o  but safe avoiding the consequences.

[Tiny Tim]

Thanks for the input.  Guess I could just sacrifice one in the middle of the rack with my maverick probe (for now), and eat that one myself before anybody sees it. :D

[possumgritz]

I tried to twist the collagen casings into links and it just unraveled on me. I just used butchers twine to make the links. It's very tedious, but it did the trick.

[La Quinta]

Ok...I'll be the idiot...Tiny...is a snack stick like a Slim Jim?

[Arcs_n_Sparks]

Also, I'd like to smoke the Snack Sticks, but don't want to poke through the casing to take internal temp, to make sure they're done...is there a time and temp combo to make sure they're safe?  Would I need to add cure to the seasonings?

TT,

I cure my snack sticks, since you spend a significant amount of time at modest temperature. Also, I stick the probe into the end of the sausage, so no piercing required. No twisting or tie-offs, just cut in 14-16 inch lengths.

Arcs_n_Sparks

[Tiny Tim]

Ok...I'll be the idiot...Tiny...is a snack stick like a Slim Jim?

From what I gather it is. :P  The ones Dad bought aren't quite the same seasoning and are a bit thicker diameter (from what I remember of Slim Jims).

[Tiny Tim]

Also, I'd like to smoke the Snack Sticks, but don't want to poke through the casing to take internal temp, to make sure they're done...is there a time and temp combo to make sure they're safe?  Would I need to add cure to the seasonings?

TT,

I cure my snack sticks, since you spend a significant amount of time at modest temperature. Also, I stick the probe into the end of the sausage, so no piercing required. No twisting or tie-offs, just cut in 14-16 inch lengths.

Arcs_n_Sparks

Thanks Arcs.