16mm isn’t going anywhere Grimpuppy !
Collagen casings for brats
Im please with the ease of the stuffing. I’m very happy with the bite and texture. But, every time I cook I end up with meat squirting from both ends of every brat. I’m using 32 mm smoked. I can’t tell if the casings are shrinking up or if the meat is expanding out. It’s anyone else having this problem? Or am I Doing something wrong?
Thanks for the help.
jeffchris83 How are you cooking them? 32mm smoked should only be used if you are going to smoke them at low temps for long times, like you would with a cured sausage. If you are cooking them on a grill or in a pan or even oven at higher temps (anything above 225° for sure) then you need to be using Fresh Collagen.
Jonathon I figured that I had to be doing something wrong. I smoked some at 185f to an IT of 165f and they turned out perfect. Thanks for the info.