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Collagen casings

post #1 of 8
Thread Starter 
I received 21mm fresh collagen casings for Christmas and was looking to get 21mm smoked collagen casings. I use them to make snack sticks. Does anyone know if you can use the fresh casing for this or are the fresh ones only to be used to make fresh breakfast sausage links?

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post #2 of 8
fresh ones are much thinner then the smoked version so they tend to rip when hung from smoke sticks
post #3 of 8
Thread Starter 
So would you say not to try using them then?

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post #4 of 8
I use natural casings for snack sticks. Sheep is what you want. They are small and can be hard to work with but provide a much better finished product than collagen.
post #5 of 8

I also use the sheep casings!  Like them alot better just have to be careful first time till u get use to using them!

post #6 of 8
Quote:
Originally Posted by DanMcG View Post

fresh ones are much thinner then the smoked version so they tend to rip when hung from smoke sticks

 

 

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Quote:
Originally Posted by mbernard83 View Post

So would you say not to try using them then?

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I would not use them.

 

Can you post a pic of what you have

post #7 of 8

My somewhat limited experience with collagen casings has been that if I give them a day or two in the fridge to fully hydrate the casings they are a lot less prone to tearing or splitting.  Another thought would be to lay them on your racks where tearing wouldn't be anywhere near as much of an issue.

 

Lance

post #8 of 8
In the video, it will be explained what the different collagen casing can do and what they work best with.....

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