Collagen casing tough

capt7383

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Original poster

Mar 26, 2014

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• Dec 17, 2014

• #1

I made fifteen pounds of kabanosy the other day. The flavor is there but the collagen casings I used seem kinda tough and detract from the product in my opinion. Is there a difference in collagen casings? Maybe from a different supplier? Or does technique enter into the equation, or are collagen casings just tough
I'm Leary of sheep casings, although I've never used them I have read about extreme frustration in handling them. Any opinions

 

themule69

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Oct 7, 2012

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live north of fort smith arkansas between alma and

• Dec 17, 2014

• #2

I Prefer Natural casings over collagen. I also do naked no casing. It is harder with the naked but such is life. If you want easy go to the store 

.

Happy smoken.

David

 

capt7383

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Mar 26, 2014

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• Dec 17, 2014

• #3

You're right I just had one that I peeled and it was much better. Time to break out the jerky shooter, might not be traditional but I make these for my family and me and we have reached concensous. Besides my homemade smoker lends itself well to large screen type rack

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

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live north of fort smith arkansas between alma and

• Dec 17, 2014

• #4

capt7383 said:

You're right I just had one that I peeled and it was much better. Time to break out the jerky shooter, might not be traditional but I make these for my family and me and we have reached concensous. Besides my homemade smoker lends itself well to large screen type rack

Click to expand...

I can make naked with my LEM 5 LB. I will be smoking Naked snack sticks tomorrow. Look for it. It might be good.

Happy smoken.

David

 

capt7383

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Mar 26, 2014

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• Dec 17, 2014

• #5

Themule69
How do you do that? I have a westin seven pounds, would you have someone crank as you move the tray back and forth? I'm kinda new at this but I have made jerky with the jerky shooter (pain in the arse to refill) as for the casings I don't see what they bring to the party

 

Last edited: Dec 17, 2014

brican

Meat Mopper

Jul 13, 2011

155

17

West Coast Canada

• Dec 17, 2014

• #6

There are two types of collagen casings and thus one should not try and mix them up

One is for fresh sausage only and if used for smoking they will be tough -- the other as you undoubtedly have guessed is for smoking

 

trickyputt

Meat Mopper

Oct 21, 2014

163

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Birmingham, AL

• Dec 17, 2014

• #7

Is there a reference for casing? I have read one too many posts about sausage making and have fallen into the mixing bowl.

 

boykjo

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Apr 28, 2010

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• Dec 18, 2014

• #8

capt7383 said:

I made fifteen pounds of kabanosy the other day. The flavor is there but the collagen casings I used seem kinda tough and detract from the product in my opinion. Is there a difference in collagen casings? Maybe from a different supplier? Or does technique enter into the equation, or are collagen casings just tough
I'm Leary of sheep casings, although I've never used them I have read about extreme frustration in handling them. Any opinions

Click to expand...

I prefer and use mostly naturals and if properly prepared they are easy to handle. Even sheep's. You can have tough casings with naturals and collogens. Under stuffing is a major cause of tough casings. I made some snack sticks last month using 19mm collogens stuffed tightly and they were a little chewy but tolerable. I guess sometimes it depends on how fresh they are too.