Making Snack Sticks - With & Without Casings
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- čas přidán 23. 07. 2024
- Watch detailed instructions on how to make snack sticks with your wild game meat. We show how to make snack sticks, with and without collagen casings, from grinding, mixing, and stuffing, to smoking/cooking. The following link to our website is a PDF version of the instruction booklet found in the box of Wild Game Seasonings especially referring to Snack Sticks.
www.hicountry.com/wp-content/u... - Jak na to + styl
I have been making different sausages, cured, smoked and dehydrated meats for a while. I always like to see videos that are well explained. Yours is a very good video and has a lot of good information for the novice meat maker. I enjoyed it and it takes a place in my favorite bookmarks.
Most informational and professional video I’ve ever seen on CZcams
Thanks, happy to hear you enjoyed the video!
This video is the best straight forward instruction.
Glad you enjoyed the video. Thank you for sharing your opinion!
Thanks for the quick reply. I used your video to aid in my own adventure in making snack sticks. They turned out great. Next time I will try cooling some of them off in cold water.
Before anyone reads any comments below - I'd like to THANK the guys who made this video. They took a lot of time and effort to do it, and it's full of VERY good information that will help anyone who wants to make snack sticks. (The reason for my comment here? - a lot of idiots have taken the time to make fun of them for not being brilliant funny actors, or even obscenely insulted them - yay Internet anonymity. Wish you had to say that in person, kiddies - but you don't, sigh.) ANYhow - thanks HiCountry - YOU are great guys, and *I* appreciate you. Whether you're terrific actors or not. :-)
You can just feel the love and passion for making jerky in their voices, can't you?
hahaha
Thank you. I think I'll be back to your video when I'm ready to make these.
Great video I'm new to this and you gave me enough information to try it out. Thanks for the info!
Great job thanks for taking the time to make an informative video
Excellent information thank you, just the education I was looking for on how to make sausage snack sticks.
thanks for very good informative video
enjoyed the snack sticks' video, yummy
great video guys, try smiling once in a while
Very informative video. Thanks.
I love this video so much.
Thank you for watching and the feedback!
Good vid cant wait to try
Best thing to help the process is 4 hands that are used to working with each other. Good video.
I am surprised you do not have more viewers. This is a damn good video.
Great information!
their faces are killing me, you can tell how much they enjoy this
i dont care how you deliver, great video, picked up some tips
"Making Snack Sticks with Serial Killers"
Good video gentlemen
Good video and learning tool, but these two guys are making me sleeping. Just imagine working with these guys everyday. I'll send you two a link to Tony Robbins motivational speaker.
Lackluster is not the word for it. BUT, these guys know what they are talking about. And they are A* for their knowledge. Okay, no flash and lights, but just the facts folks, just the facts!
Can I use the jerky gun like the one you're using without the casings with the casings? I don't have the nice press like you have. Also I'm using the big chief for my drying. Great video my friends! I've learned something here! Take care - Cheers!
Do you guy make hot dog seasonings to make home made wild game hot dogs
Hi I want to ask you guys a question about collagen casing, I made a lot of test but I still have the same problem that the meat doesnt link on the casing, so when eating it , it split the meat and casing. so It makes us feel that the casing is tough, how to improve or improve this problem? is it a processing problems?
I wish you could of showed a close up of all the snack sticks so we could see the final product!
are you putting water in the water pan ?
I thought I had read somewhere that you shouldn't add any fat when doing snack stix as it makes it unstable and can go rancid. Or is it just not supposed to be frozen long term with fat added?
My sticks have a "mushy" texture and seems to be a border of fat between the meat and the casing. How am I cooking incorrectly to cause these issues?
Thanks!
+Adam Schmidt I found the mushy texture came from the grinder auger as the size of meat sticks requires too much time in auger for small feeder tube.
great vid. and good information. You guys are so lack luster though.
They're providing a lot of information and a service to you, for free. What have YOU done for them, or everyone else - and how are YOU in front of a camera.... >;-) It's easy to criticize someone else. But it's not really nice, nor is it fair.
so what shelf does butter go on?? the top shelf, its a ready-to-eat food (RTE)!
Just a few thoughts/ comments. For any sausage you should really be between 17% and 26% fat. Anything less then 17% and you lose in flavour, like wise anything more then %26 and you run the risk of it rendering. If you shock freeze them right after the cooking process you get a nice wrinkled effect. As for making them shelf stable you are missing 1 ingredient (no it isn't something bad) and a procedure. Gas flushing the package with nitrogen and then adding an O2 eater, but most people can't do that at home, but vacuum sealing with an O2 eater should work as well. You also need to drop the moisture content in the sticks to make them self stable.
Dang, you guys are able to make so much of these snack sticks. Here I am buying small bags of beef sticks for $5 like a sucker while you guys have HUNDREDS of them for free from animals you hunted.
great job just put a little more enthusiasm in your video.. you guys have a great vid
Case Hardening: This is when the outside of the sausage is over dried or cooked cycle is too hot and quick, creating a tough protein skin. Avoid putting very cold sausage into a hot oven or rushing the cooking process. Placing a water tray into the cooker/smoker (or home oven) will help to hydrate the casings and avoid case hardening. Please contact our customer service department if we can be of further help: customerservice @ hicountry . com (no spaces) or call 1-800-433-3916
Gosh you guys seems to be a couple of real nice great guys! I sure hope you arent jerks in real life!
Reminds me of a hostage video made in Baghdad.
I thought I WOULD HATE HATE HATE HATE game meat....I have come to embrace it over the years and that meat gun makes all the hassle---into a dream.......mmm a dream
Very informative, liked this procedure a lot.. however you two guys look like and sound like robots reading from them cue cards.
you guys made me feel sad ,who hurt you
Why so serious?
Reminds me of a certain ding-dong
there is an easy way to remember the MINIMUM safe internal temperature of food, they all end in a "5"! 135,145,155,165 degrees F. this is the same way food is stored in a refrigerator from the top going down to bottom. 135 degree food on the top shelf, along with RTE foods(Ready-to-eat), next shelf, 145 degree foods, next shelf down 155 degree foods, and the bottom shelf 165 degree foods! that's how a refrigerator should be loaded with food !! the Danger Zone for food is between from 41F-134F. hope that makes it easier to understand!
Zh
SOOO droll and lack luster,,,,almost fell asleep.
I made a 25 pound batch of snack sticks. The casings that were also from hi country only would hold about 2/3 of a batch so I had to go and get more casings. This stuff is not cheap and it really sucks that they nickel and dime you on the damn casings. Loser product
Best and worst of 1976!
Very informative but next time maybe try to have some fun?! Or at least act like it lol.
Your video is very informative, but you Gotta stop reading off a script . put more personality in it and loosen up a little bit. Just my observation .
Use surgical gloves!
Meat