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Cocktail Smokies (Finished) - Page 2

post #21 of 32

Look forward to seeing you Joe and your wife and yes I'll be one of the guinea pigs

post #22 of 32

I'm curious how the collagen cased smokies turned out?

post #23 of 32
Quote:
Originally Posted by Red Dog View Post

I'm curious how the collagen cased smokies turned out?

post #18
post #24 of 32
Quote:
Originally Posted by JckDanls 07 View Post


post #18


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.

post #25 of 32


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.

post #26 of 32
Thread Starter 
Quote:
Originally Posted by Red Dog View Post
 

I'm curious how the collagen cased smokies turned out?

 

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

 

 

 

 

 

Natural casing

 

 

 

collagen casing

 

 

 

Thanks for looking

 

Joe

post #27 of 32

Picky--Picky--Picky!!!

 

They All look Great from Macungie!!:drool:drool

 

 

Bear

post #28 of 32

Joe, Send them to my house, your mistakes look excellent!

post #29 of 32
It's rare to see smokies round these parts; nice work!

I'm curious what your solution to the grainy is.. Recently had this with kielbasa; I'm thinking more fat and nfdm?
post #30 of 32
Nice work Joe, To bad you weren't crazy about the flavor. Maybe ship them up here, coriander is one of my favorite spices.....sausage.gif
post #31 of 32

Dang it man them sure look good, sorry you didn't like the taste. oh well what a better way to do another smoke, Experimental time!!!

 

Good luck on your next batch. 

 

DS

post #32 of 32
Thread Starter 
Yeah.. I think just a jarred garlic, onion powder, honey, salt and pepper recipe will be the next batch...... I usually dont use jarred garlic...Jarred garlic will give you a sausage that tastes like hilshire farms..... Kinda what I'm shooting for but better than the store bought
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