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Problems about collagen Casing

post #1 of 5
Thread Starter 

Hi people,

I recently made a lot of test about sausages, but I am having the same problems with casing splitting on his own when eating it after cooking, the meat does not stick with the casing so it make us feel that the casing is tough . (Collagen Casing)

I changed a lot of brand casing but seems that is not the casing.

I tried:


1- Add protein to maximize the link between the meat and casing. Fail

2- Drying process and cooking process does not exceed 75 degree. Fail

3- Soften a little when stuffing the meat in the casing. Fail


Any tips?

post #2 of 5
Use pig intestines! Wont have no problems Haha
post #3 of 5

John, morning and welcome to the forum....


Please take a moment and stop into " /Roll Call/  " and introduce yourself and get a proper welcome from our members.... Also, if you would note your location in your profile, it will help in the future when answering questions about smokin'...   elevation, humidity etc....    

We're glad you stopped in and joined our group...    Enjoy the long smokey ride....     Dave

post #4 of 5

There are many deviations  that can cause failure and more than likely its not the casings. Here is a post of a similar problem.

http://www.smokingmeatforums.com/t/139671/need-help-with-venison-snack-sticks    or go to the search bar and type in "problems with collogen" and you will get some info.


Good luck and welcome to SMF



post #5 of 5

What is causing the Casing to split?   Have kept the casing moist the temp. on the smocker  at 175

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