Hi Mountain Seasonings | 21 mm SNACK STICK CASINGS | Mahogany, Edible, Collagen Casings | Ideal for Making Beef, Pork, & Venison Meat Sticks | Creates up to 22 lbs.

I will definitely recommend this to anyone

I recently made breakfast sausage with some antelope meat for the first time and these casings works great! Not hard to stuff, only had one rupture which was 100% on me, and they are not as tough to but as hog casings.

They won't stay twisted, so I had to tie them with butcher's cord. They had weak spots that would blow out in the middle of stuffing. A lot easier to put on the casing horn, as they are dry, but would tear at spots during application. They would leak the juices and get soggy during cooking in a sealed vacuum bag at low heat, e.g. 140F. It was even more disastrous when the vacuum was applied in my Sous Vide cooker. Haven't tried them in my smoker, perhaps a better result will be obtained, but I highly doubt it.

if using collagen casings these work well none better I haven't found a skinny casing that I like so I'll keep using these until I do I have natural sheep casings which I hope to use soon heard there the best

Works great for sticks.

Unfortunately the casings are very fragile, they are not stretching at all and will burst with smallest bend, impossible to make sausages that are tied or bent into smaller ones.

First time I’ve used these casings. They are very forgiving and easy to work with. Good looking finished product. They are a little thicker than other casings, which gives snack sticks a little more snap. But the thickness may be a downside for some people.

The picture shown , clearly shows that these casings will yield up to 30lbs of sausage.The casings I received will yield only 22lbs. I suspect that the problem is with themanufacturer and not the seller.I am not sending them back because I need them. Their quality is very good.