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.
I got ready to place an order an noticed many of the seasonings you carry are only available in quantities to mix 100# batches. Why are the batches so large? I make most of my summer sausage from a venison and pork mix after we’ve taken the cuts for steaks, made our ground and canned a few quarts. That being said doesn’t leave a lot for sausages, thus a 100# mix could last me years.
Am I missing something?
Thanks. Will start small before going big
@RayStripling I would recommend using the powder and not the salt as it might make the end results to salty as for how much that is a matter of taste but remember you can add more at the end when you serve it but you cannot take it away.