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Collagen casing tough

post #1 of 8
Thread Starter 
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
post #2 of 8

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 :hit:.

Happy smoken.

David

post #3 of 8
Thread Starter 
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
post #4 of 8
Quote:
Originally Posted by capt7383 View Post

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

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

post #5 of 8
Thread Starter 
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
post #6 of 8

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 :icon_wink:

post #7 of 8
Is there a reference for casing? I have read one too many posts about sausage making and have fallen into the mixing bowl.
post #8 of 8
Quote:
Originally Posted by capt7383 View Post

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


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.

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