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.
@scottwaltner i personally think we found your problem. After the ice bath you need to hang them at room temp for at least an hour. That helps to bloom the product and help set the casing as well. I think thats your issue.
There is not much to the process. After I combine the meat and spices (I have been using about 2% salt with cure # 2 @ 1 teaspoon per 5lbs of meat) then stuff it into natural hog casings, I put it in the basement to hang for abut 6 weeks. The humidity is low, so it dries out about half it s weight by then, maybe a little bit less.
Then we eat it. I have only had one hollow batch so far and i think that may be the stuffing issue or maybe the very low humidity combined with temps of around 42 degrees. The good batches came out when the humidity was a little higher and the temperature stayed around 58 degrees.
@jonathon thanks man
@lamurscrappy I did not, I put it in the fridge as soon as I water bathed it. The casings were pre stuck
Thanks: I see for hams they call soaking for3-5 days brining and the bacon recipe calls it pickling. Both mean the same? Thanks for the help
@scottwaltner Your meat block and smoking schedule sound fine so it doesn’t appear to be that. You say you water bathed them, was it ice water? Also what @RickHeb said is true, they need to sit out at room temp for an hour after the ice bath and then sit in the cooler overnight befire vacuum packing them.
Last thing, were your fibrous casings pre-stuck? If they werent this very well could happen?