A good Collagen casing?

[johnp3205]

I have been using sheep and hog casings for years but I am ready to try out collagen casings for fresh and smoked sausage and snack sticks. I am looking for some input on selecting a tried and true collagen casing. Thank you.
John

 

[mds51]

I have excellent results with the Smoked Collagen Casings from Sausage Maker Company. I use the 19 MM for Snack Sticks and the 32 and 38 MM for Andouille, Chorizo, and Lop Cheong and similar size sausage that I smoke. They have Fresh Collagen Casings for sausage that is not smoked and not as durable for hanging to handle the smoking process. I also use there flat Collagen Casings for my Salamis that are first smoked then hot water bathed and then hung for two weeks to dry out. They hold up well to this process and shrink perfectly during the drying process.
mds51

 

[chopsaw]

Daveomak has posted a video on the subject . I think it was from Waltons . Good info .

This is the link Dave posted in another thread . I learned some things from watching it .
https://www.waltonsinc.com/casings-netting/collagen-sausage-casings