snack stick question

[DoubleJ]

I just made some Hi Mountain snack sticks.  The directions don't say anything about dunking them in ice water after cooking to shrink the casings but I think I remember that.  Is this something I do with them?  If so, how long do they stay in the ice water before removing?

[DoubleJ]

Anyone?

[Skyvalhunter]

Guess most people don't shrink them. Might try calling a butcher

[SkookumHntr]

I just made summer sausage and we soaked the casings before we stuffed them!

[Tman]

I just made a batch this weekend. Couldnt imagine the casings shrinking anymore after cooking, pretty firm already.

[KopperBuck]

I didn't soak my last go round and they seemed to do ok - but that was summer sausage.

[Wea300mag]

I don't soak snack sticks or pep, air dry only.

[DoubleJ]

I'm struggling right now.  Smoker is only getting to 120 degrees and oven only goes down to 170.  The smoked for an hour and are finishing in the oven.  Internal temp is 132 right now

[Wea300mag]

What you have will work, just pull them when they get to 152. I finish mine in the 165-170 range in my smokehouse.

[DoubleJ]

I have another batch that just finished smoking that there is no room in the oven for.  Frick.  I'm gonna be up until midnight

[Wea300mag]

It sounds like you need to build a smokehouse.

[Skyvalhunter]

I don't soak snack sticks or pep, air dry only.

But do yours get that casing shrinkage look?

[Wea300mag]

They get the crinkled look like store bought pep. I tried soaking many years ago and the casing separated from meat.

Here is a cropped image from Saturday.

[Blacklab]

It sounds like you need to build a smokehouse.

 

[viva_che1363]

are you smoking up some potatoes there  blacklab