Collagen sausage casings

[smokincoalkracker]

Has anyone used collagen casings to make kielbasa? If so, does it work well? Im in the Charlotte, NC area and not sure where to get natural casings and the collagen seem very convenient also.

Thanks,
Tom

 

[DanMcG]

I love the convenience of collagen and in a pinch I do use them, but a natural casing makes a better product.
Natural casings can be bought online and on your doorstep in a couple days.
Good luck

 

[tropics]

Most stores that have fresh sausage,have some they would sell you.Just ask the butcher worse he could say is no
Richie

 

[torp3t3d0]

Syracuse Casing has the best around, they ship, and can be kept for months in the refrigrator....their address:
http://www.makincasing.com

I used the casings from "The sausage Maker" (they are from China and not as good)....DSyracuse casings are from USA only!
Pete

 

[SmokyMose]

Best bet is to get them on-line. SausageMaker has good stuff. I like the Syracuse Casing product. You can use them in the pre-tubed method or just slide them off the tube onto your horn. Their consistency and quality are worth the little bit of extra cost.
I’ll save you the time of trying to find the website from searching for Syracuse Casings.
www.makincasing.com
Dan

 

[dward51]

I've used them in a pinch but I agree the natural hog casings make a better product. Also X3 on Syracuse Casing Company's pre-tubed casings. They are first rate quality casings. Also I have a local butcher that will sell me a single tube. He gets them fresh every week and with his volume, I know they are fresh. A little more expensive than buying in bulk from Syracuse, but it is nice only having to buy a single tubed casing if I want.

 

[forkin pork]

I have worked with both over the years, and I do prefer natural casing, but collagen has a very small advantage.

Natural casing I say is the best, it has no real taste, but has a nice snap to it when you bite into it.
Collagen, has no real taste either, but lacks that snappy bite.

Natural Casing is a bit of a pain in the ass to work with, you have to soak it and clean all the salt off, after you untangle the ball of tangled mess you get it in, but it not that bad, just a pain. You also have to soak it for about 12 hours, changing the water very often, to get rid of the salt, then soak in water with lemon or a bit of vinegar, which make it very soft and pliable, then run water once to get rid of any sh*t and salt on the inside.
Then you can use.
Collagen, just open package, slip on the stuffer horn and go.

You also have to think about what are you doing with the casing, air dried sausage, fresh sausage, what?
Either case, what do you like?

Me personally, I now always go with natural casing, once you get used to working with you will see, it is worth the little extra time to use.

Also, I have always, bought my casings and other products and items needed from :Butcher & Packer" just do a search you'll find them/

If you have any more questions, please feel free to send a message, I'll be here!

 

[forkin pork]

Wow, just looked into that Syracuse Casing Co.
Very interesting, I'm gonna buy some from them and give'm a try.
See you learn something new everyday, thanks

 

[smokincoalkracker]

 

[smokincoalkracker]

I had these in my cabinet. I forgot they were in there. Anyone tried these?

 

[ab canuck]

I have tried them with not great success, I soaked them over night, I think they maybe needed longer to soak. I guess I am spoiled as I go to a local butcher supply shop to buy my csgs and are great premium csgs.

 

[DanMcG]

Give them a try, but I think you might be disappointed. they are usually short lengths of various diameters.

 

[forkin pork]

Hey guys, after rinsing a few time and you go to soak over night, do you put lemon or vinegar in the water.
The next day, they are so soft and pliable so much easier to work with.
Smokincoal, yes I've tried hat brand of casing, nothing wrong with it.