Products Mahogany Smoked Collagen Casings, 19mm, Edible Sausage Casings, Stuffs Approximately 16 Pounds Per Pack, Great for Snack Sticks, Hot Dogs, Metts, Andouille, Brats, and More, 2-Pack

Works great made 5 pounds of venison snack sticks. Great stuff.

Easy to use but smaller than what I normally get. These would nit fit over my horn while still folded up. I had to unravel, then slide on and use. I will get bigger sizes in the future. Had more than usual blowouts, but could be the smaller size and extra handling.

Perfect for making jalapeno cheddar venison snacks sticks

Used to make snack sticks . It was easy to fill casing. After smoking the case while it states is eatable , it is very difficult to chew. Cuts easy after cooking. Removed from the smoker when the snack sticks had an internal temperature of 160 degrees. Very tough to chew.

I struggled trying to find the right stuffing tube to use on casings. The sizes really confused me since casings are in mm then tubes are in imperial (like 1/2”) and it matters whether the tube is OD (outside diameter) or other. First time I ordered these casings I did not like them since I had the wrong size tube. Finally got 12mm tube (3/8” OD) and these worked great. Rarely get a blowout the price is far better than other casing I tried. Be sure you have the right size tube and you will like these.

It did seem to take forever to arrive and I'm not so sure they weren't damaged in the shipping process I did have a hard time loading it on the 19 mm meat horn and they are a tad long. Did not seem to dry out no matter how long I smoked the sticks even increasing the temperature to 220°but overall a good product

Hold up well while being stuffed. I made a couple of batches of snack sticks and the casings were always chewy. I tried making a fresh breakfast sausage and all the casings split and fell off while cooking, I guess they are not made for that.

I purchased the 19mm smoked mahogany casings to make venison pepperoni sticks. They come as pictured and have a slight oily lubricant on them that is reabsorbed after they are filled with meat. They're more difficult to overstuff and split than natural casings. Depending on how well I dry the pepperoni sticks , these casings can have a pleasant snap to them when eaten or can take on a softer, chewier texture. I find that they are snappy when first removed from the oven (that makes sense) but tend to rehydrate and soften up after a day or so. I've eaten them both ways, and I've also easily removed the casings if I'm not in the mood to chew on them.Because I don't use nitrates or nitrites ("cure") in my meats--which give the meat a darker, pink color--I like these for the dark color they impart to the pepperoni sticks during drying. I really didn't detect any kind of smokey flavor passed to the meat.The casings are still a little inflexible immediately after they are stuffed, so it's more difficult to link them or tie them off if your method calls for it. However, after letting the stuffed casings sit for 15 minutes or so, they start to absorb moisture from the meat and become much more pliable.I tried the 17mm casings and felt they were too small to give me that store-bought pepperoni stick taste and mouth feel, especially with lean meat. 19mm is now my preferred size for snack sticks. The company's estimate on the amount of product it will hold is reasonable.