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Does anyone have a secret to make inedible collagen come off ring bolagna more clean? Smoked some venison rings and casing came off real hard and wasted sausage. Any info would be great.
Smoke until 135 degrees and then poach them to your desired IT, I have also heard just dipping them in a boiling pot of water for about 30 seconds works too, I have done the 1st method with natural casings with success, but I never tried the 30 second dip
I'm sure one of the sausage guru's will be along to help you. Personally, I have never had a problem with those casings, but I use them for pepperoni and they peel off clean.