Thanks Al for the response,
I've tried the suppliers for casings suggested here but the won't accept payment or ship outside of the US. Next I turned to New Zealand, but Tahiti has a law that won't allow importation of natural casing, but they could ship me collagen, hence the collagen casings. When I first started to put together the necessary supplies to make sausage, several of the commercial sausage makers agreed to sell me casings, but that didn't materialize, that's why I had to use the collagen from New Zealand.
Thanks for the info on the collagen casings shrinking, these shrink and when reheated the casings can be pulled off, I wondering if these casings are intended for prolonged smoking times or were meant to be boiled or grilled, the ones I grilled didn't shrivel up but stayed plump and the casing bonded to the meat, next batch I make I'll weigh them and see how much difference there is, please excuse my ignorance, but how will I use this info?
I boiled some this morning like you said (casings slipped right off), but they lost their intense flavor, similar to most things boiled, if I nuke them for 12-13 seconds they are warm and moist and not dry or crumbly.
I guess my next question is are there collagen casings that can't be smoked or are made to be removed before eating?
Nepas thanks for your help,
I'm a debutant at the art of making sausage, other than these few sausage attempts my experience is limited to making Bearcarvers skinless beef sticks, in following his method for raising smoking temps combined with info gleaned from Rytek's book is why I started with the low temps (I'm not saying your method is wrong, just explaining why i did it the way I did and I'll take it into consideration next time). My ambient is 78° so I started out with the sausage hanging in the GOSM for an hour or so until they were dry, but they were never really wet, then I bring the smoker up to 110° and yes I have installed a PID controlled finned heating strip to achieve the low temps necessary that I can't attain with the propane at this ambient. I turn off the electric at the end of about 5 hours of ramp and soak time because, 1 electricity is very expensive, 2 the amzn has quit smoking, 3 the GOSM will run at 150° or any temp above that with a slight adjustment of the needle valve, my total smoking times have run between 9 1/2-10 hours with smoker temp of 190° maximum.
Interesting, you smoke yours and the starting temp is above the stall point (yes I experienced that) and they take 9 1/2-11 hours and I'm about 4 hours with the temp lower than the stall point and finish in 9 1/2-10 hours, am I correct in that you are heating with electricity? I'm heating with electricity and after the stall point with gas, I'm wondering if the gas heating could be the problem with these casings?
Thanks for your time Ross,
I wish I could get my hands on some natural casings, the sausage they make here are nice and plump, but filled with fat and who knows what else and after they are cooked shrink down to the diameter of a pencil.
I'm a newbie at sausage, hopefully I can find the answer to this dilemma and produce some good looking sausage like the rest of you.
Thanks again everyone for your comments,