Anyone try Cellulose casings for sticks?

[rexlan]

I got some free "samples" and thought I'd try them - 20 MM.  They strip right off.  Seems that when I make them with the collagen the bite is not very good ... quite tough and seems like a lot of casing for the size of the meat.

I also have some 26 MM and some 32 MM I am going to try.  Will these work with most any of the sausages?

 

[BGKYSmoker]

I got some free "samples" and thought I'd try them - 20 MM.  They strip right off.  Seems that when I make them with the collagen the bite is not very good ... quite tough and seems like a lot of casing for the size of the meat.

I also have some 26 MM and some 32 MM I am going to try.  Will these work with most any of the sausages?

Yup the cellulose works fine for sticks and other sausages.

 

[rexlan]

Got my grinder plate yesterday from my buddy so going to "try" to make those pizza sticks again .... 1/3 tsp per pound is that correct?

He made me a dozen of these really nice vents for my new freezer build too... 6" diameter.

New_Disks.JPG

• rexlan
• Oct 5, 2012

Smoker_Vents.JPG

• rexlan
• Oct 5, 2012

 

[hoity toit]

I personally don't like the collegen casings. I prefer the real gut. Just my take on it.

 

[plj]

I prefer the natural intestine casings, but yeah, we use collagen a lot too including for sticks, dogs, brats, & assorted sausages. Theyre just easier and more convenient.