Collagen casing sticky


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  • @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.

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  • E

    Jonathon,
    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.

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  • @jonathon 😂 thanks man

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  • S

    @lamurscrappy I did not, I put it in the fridge as soon as I water bathed it. The casings were pre stuck

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  • T

    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

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  • @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?

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