Edible Collagen Casings
Lost River Jones last edited by Lost River Jones
I’m using some 17 mm edible casings for some snack sticks. I just keep them in the fridge before I use them. Is there anything I can do better - either for storage or to the casings right before I stuff? Just making sure I am using them to their full potential.
kip1995 last edited by
You can either put your casing in the refrigerator or store dry . If they become brittle or drier then normal you can wet them a little .
daveomak last edited by daveomak
@lost-river-jones … Afternoon… when I use my collagen casings, I open the pack, remove what I need and reseal the pack with the heat bar on my vac-pack machine… Don’t know if that helps or not, keeping them fresh, but it seems to work for me… Also I keep them in the refer… Below is the end of the wrapping being heat sealed…
I use Walton’s 21mm casings… I will not switch… they provide good a crisp bite but they tear easily, which is why they are great casings… AND… don’t try to let air out of them by pricking holes in the casings… they don’t like that and will tear where you poke the holes… You can still make short sticks from ones you do tear… they eat the same… delicious…
@Lost-River-Jones We did a video and article on Shelf Life and Storage for Casings here https://meatgistics.waltonsinc.com/topic/787/sausage-casings-104-shelf-life-storage that might have some helpful information. I store them in a cool dry place and if they feel really brittle I will put them uncovered in the fridge overnight and that will rehydrate them a little bit.
Lost River Jones last edited by
Thanks every one. Will look at the video. Might go up a size to the 21 mm based on daveomak’s post, too. Been using Lems brand, but will order some Walton’s on my next order. Thanks.
@tarp it tastes pretty good, for a newbie to sausage making & blending my own spice blends.
Just thinking about the social media thing. I do follow your Facebook page. ( I think my family took a collective gasp when I finally signed into that). I’m still trying to figure out how the pound symbol(#) ended up being a hashtag!?
@ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.