Look forward to seeing you Joe and your wife and yes I'll be one of the guinea pigs
Cocktail Smokies (Finished) - Page 2
SmokingMeatForums.com Top Picks
Just read post #18 again JD and he didn't say anything specific on how the collagen casings turned out compared to the sheep casings. I was referring to edibility of them not flavor. Next time I'll be more specific.
- 43 Posts. Joined 2/2013
- Location: Kamloops B.C. Canada.
- Points: 11
- Select All Posts By This User
Was inspired when i saw your post. So i made some cocktails and skinless smokies. Used the plastic casings for wieners and tied the same as you did.Smoked 5hr. 130-160* maple and apple pellets until 130* internal then into water bath so casings were easier to remove.
10lb pork and beef mix , 65gr sea salt, 2 level tsp cure1, 15gr brown sugar, 7gr garlic powder, 5gr onion powder, 5gr black pepper, 1heap TBS marjoram, 1/4tsp cayenne, 1/2 tsp allspice, 10gr paprika, 1/4tsp celery salt, 1cup soy powder.
The collagens were a little chewy......I wouldnt recommend using them for smokies.
Mrs B said she liked the smokies. I thought they were dry and a little grainy. Next time I will do them a little different.
Omit the soy protein Isolate, use a different recipe and use all pork...... These can be better
Looks like I have some smudges on my lens.........lol
Thanks for looking