So i have been experimenting with some recipes for a garlic kielbasa in natural casings. My stuffing process if quite easy.
Soak casings 30 mins warm water
rinse inside twice, soak in clean warm water 30 more min
rinse again
stuff
Now im getting quite good at stuffing, tie off my links, bloom, smoke, and then water bath to finish bringing internal temp up.
But from time to time after grilling you get a casing that is tough to break. Now im sure its because it was a thick casing, but what are your guys thoughts on going to collagen, or even cellulose?
Im trying to get a more consistent sausage.
-John
Soak casings 30 mins warm water
rinse inside twice, soak in clean warm water 30 more min
rinse again
stuff
Now im getting quite good at stuffing, tie off my links, bloom, smoke, and then water bath to finish bringing internal temp up.
But from time to time after grilling you get a casing that is tough to break. Now im sure its because it was a thick casing, but what are your guys thoughts on going to collagen, or even cellulose?
Im trying to get a more consistent sausage.
-John