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Jackson Frozen Food Locker
400 South High St.,
Jackson, MO  63755
Craig Meyer/Owner
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Fresh Sausage Seasonings - AC Legg

Fresh Sausage Seasonings - AC Legg

Smoked Snack Stick Kits - AC Legg - Ask The Meatman.com

Smoked Sausage Kits - Witts - From Ask The Meatman.com

Fresh Sausage Kits -  AC Legg - From Ask The Meatman.com

Fresh Sausage Kits - Witts - From Ask The Meatman.com

Casings - Natural Hog - From Ask The Meatman.com

Casings - Natural - Sheep - From Ask The Meatman.com

Casings - Fibrous - Clear - From Ask The Meatman.com

Casings - Fibrous - Mahogany - Printed - From Ask The Meatman.com

Casings - Collagen - Snack Sticks - From Ask The Meatman.com

Casings - Collagen - Middles - From Ask The Meatman.com

Jerky Seasoning - AC Legg - From Ask The Meatman.com

Jerky Seasoning - Ask The Meatman's Own - From Ask The Meatman.com

Smoked Deer Sausage Seasoning - Witts - From Ask The Meatman.com

Snack Stick Seasoning - AC Legg - Traditional - From Ask The Meatman.com

Snack Stick Seasoning - AC Legg - BBQ - From Ask The Meatman.com

Cutlery - Knives - 5 Inch Boning Knife - From Ask The Meatman.com

Cutlery - 6 Inch Skinning Knife - From Ask The Meatman.com

Cutlery - Knives - 8 Inch Breaking Knife - From Ask The Meatman.com

Cutlery - Knives - 3.25 Inch Paring Knives - From Ask The Meatman.com

Cutlery - Cut Resistant Gloves - From Ask The Meatman.com

Cutlery - Knife Steel - Dexter-Russell - From Ask The Meatman.com

Cutlery - Knife Steel - Granton - From Ask The Meatman.com

Cutlery - Knife - Storage Pouch - From Ask The Meatman.com

Cutlery - Meat Hand Saw - 25 Inch - From Ask The Meatman.com

Cutlery - Meat Hand Saw - 12 Inch - From Ask The Meatman.com

Cutlery - Sharpening Stone - From Ask The Meatman.com

Cutlery - Knife Rack - Magnetic - From Ask The Meatman.com

Miscellaneous - Bacon Hangers - From Ask The Meatman

Miscellaneous - Butcher Twine - From Ask The Meatman

Miscellaneous - Deli Steak Sheets - From Ask The Meatman

Miscellaneous - Dried Jalapeno Dices - From Ask The Meatman

Miscellaneous - Encapsulated Citric Acid - From Ask The Meatman.com

Miscellaneous - Freezer Bags - From Ask The Meatman

Miscellaneous - Freezer Bag Tape Machine - From Ask The Meatman

Miscellaneous - Freezer Bag Tape Rolls - From Ask The Meatman

Miscellaneous - Ground Red Pepper - From Ask The Meatman

Miscellaneous - Gummed Tape Dispenser - From Ask The Meatman

Miscellaneous - Gummed Tape Rolls - From Ask The Meatman.

Miscellaneous - Hickory Sawdust - From Ask The Meatman

Miscellaneous - Meat Thermometer -  From Ask The Meatman

Miscellaneous - Potassium Sorbate - From Ask The Meatman

Miscellaneous - Meat Smoking and Smokehouse Design Book - From Ask The Meatman

Miscellaneous - Sodium Nitrite (Speed Cure) - From Ask The Meatman

Miscellaneous - Sugar Cure - From Ask The Meatman

BBQ Sauces - Ask The Meatman's Own - From Ask The Meatman 

BBQ Seasonings & Rubs - AC Legg - From Ask The Meatman 

BBQ Seasonings & Rubs - Witts - From Ask The Meatman 

BBQ Tools - Steak Flipper - From Ask The Meatman 

Beef & Pork Cutting Charts - Poster Size - From Ask The Meatman 

Beef & Pork Cutting Charts - Notebook Size - From Ask The Meatman 

Meat Cutting Charts - Meat Id Guide Pamphlet - From Ask The Meatman 

High Temperature Cheese's - From Ask The Meatman.com 

Sausage Stuffer - Dakotah Water Powered - From Ask The Meatman 

Shake-On Seasonings - AC Legg - From Ask The Meatman 

Shake-On Seasonings - Spicecraft - From Ask The Meatman 

Smoked Beef Bones For Dogs - From Ask The Meatman 

How-To DVD's - Meat Processing & Slaughtering - From Ask The Meatman 


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.3 Collagen Casings - Will Stuff Approximately 25 lbs. of Meat

 

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:  Tuesday, July 30, 2013 03:15 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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