I am going to try some smoked sausage. I have been making fresh for a while, but thought I would try smoked. For many reasons, I like collagen casings. I understand there are some made especially for smoking. From what I have read, it is because the fresh collagen casings won't hold up to hanging. I have an old GOSM smoker that I have had for years and the sausage will be on shelves. Can I still use the fresh collagen or do I need to get the thicker smoke collagen?
Thanks
Thanks