Originally Posted by rexlan
Sounds like the "rep" didn't have a clue. What did he have to say about the non-smoke penetrating issue/myth/fact?
Smoking is NOT a rigorous task at all.
Probably not. Never mentioned the penetrating issue. I realize I am in the minority here, but I like the collagen casings. I don't have to worry about the smell, storing them, and the washing and rinsing. I keep them in a plastic bag in the fridge. When I need some I just slide it on to the stuffing tube and that's it. There is no prep, no fuss. Sure, I have to tie the links, but I only make it in 5lb batches and it's not a big deal. Wife says it makes them look old fashioned. For a year now I have been making fresh Italian, Polish, Brats and Hot Links. I love them. The convienence far outweighs the "pop" you get from a natural casing. I make a batch and freeze them. The spice mixture in the grind is much more important than the pop. Like I said, I know I'm in the minority, but from my understanding, most commercial sausage uses collagen. Just call me a regular Joe I guess. I thought I'd try smoking as I do love my GOSM, but I don't think I can get the temp low enough so I'll probably just stick with the fresh sausage and use the GOSM for pulled pork and brisket. Again, I appreciate the input.