smoking sausages with fresh colligen casings?

[sbishop]

Can i use fresh colligen casings to make some smoked pepperettes? i've got some 7/8" fresh collagen casings from sausagemaker.

Thanks

Sbishop

 

[coffee_junkie]

I don't see why not. I use the smaller casings for snack sticks, I think it is a typical use for the collagen casings.

 

[sbishop]

i see that they mention "This casing is used for fresh sausage only" on their website...so i'm a little hesistant unless someone has used them and they worked great.

Sbishop

 

[diggingdogfarm]

They can be smoked, but they are thinner than the casings SM sells for smoking so they are more prone to breaking when hung.



~Martin

 

[sbishop]

DDF, when i hang them in the smoker, what length would you suggest...i'm assuming 2ft length would break? what about 1ft lengths? i've got 3/8" steel rods in the smoker was thinking of letting it hang (lay them over) on the rods?

 

[johnnie walker]

Since the casings are thinner, maybe try coiling them on the racks instead of hanging them.
 

 

[diggingdogfarm]

DDF, when i hang them in the smoker, what length would you suggest...i'm assuming 2ft length would break? what about 1ft lengths? i've got 3/8" steel rods in the smoker was thinking of letting it hang (lay them over) on the rods?

12 to 15 inches should work okay.



~Martin

 

[diggingdogfarm]

DDF, when i hang them in the smoker, what length would you suggest...i'm assuming 2ft length would break? what about 1ft lengths? i've got 3/8" steel rods in the smoker was thinking of letting it hang (lay them over) on the rods?

12 to 15 inches should work okay.



~Martin

 

[shtrdave]

Not meaning to hijack the thread, but I have used both fresh and smoked colligen casing for sausage, both smoked and fresh and for sticks. The casing always seem to separate from the meat and or turn rubbery. The product inside is good but the casing isn't, there is no SNAP when you bite into the product like Dare I say it Hillshire farms or other commercially made sausages and kolbassis.

Any idea on what I am doing wrong? I have ask many people and no one had an answer that has worked and I have used casings from several different stores and online companies.

thanks

 

[boykjo]

Not meaning to hijack the thread, but I have used both fresh and smoked colligen casing for sausage, both smoked and fresh and for sticks. The casing always seem to separate from the meat and or turn rubbery. The product inside is good but the casing isn't, there is no SNAP when you bite into the product like Dare I say it Hillshire farms or other commercially made sausages and kolbassis.

Any idea on what I am doing wrong? I have ask many people and no one had an answer that has worked and I have used casings from several different stores and online companies.

thanks

If you wasn snap, use fresh natural casings

Joe

 

[diggingdogfarm]

Not meaning to hijack the thread, but I have used both fresh and smoked colligen casing for sausage, both smoked and fresh and for sticks. The casing always seem to separate from the meat and or turn rubbery. The product inside is good but the casing isn't, there is no SNAP when you bite into the product like Dare I say it Hillshire farms or other commercially made sausages and kolbassis.

Any idea on what I am doing wrong? I have ask many people and no one had an answer that has worked and I have used casings from several different stores and online companies.

thanks

Truth is, collagen casings suck, but I do use them for some snack sticks.
As Joe said, use sheep/lamb casings.


~Martin

 

[shtrdave]

I have bought and used natural casings for some sausage, I will have to look for the sheep one, I am not sure I ever seen them anywhere. thanks