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Fresh collagen casings

Meat Processing

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Labradorbob last edited by

Can the fresh collagen casings be twisted into links?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide last edited by @Labradorbob

Labradorbob yes,but they won’t hold. If you are wanting to link I’d recommend using the pretubed natural hog casings 32-35mm.
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Fresh sausage.
Meat Processing • • michael

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Papa Gale You could loop them over smoke sticks if you have a smoker with the vertical space? The picture is on a larger scale but I just smoked 5 lb of chicken brats by linking them and then hanging them over stacks like in this picture.
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Casing Issues
Meat Processing • • ctressler

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ctressler Protein extraction definitely sounds like it could be a problem. I have not used a kitchen aid, but I’ve used another style of stand mixer, and I think it does a good job of mixing small batches of meat. The Weston meat mixers will work better if there is a slightly larger batch size. I would assume the kitchen aids have enough power to mix the meat fine, but maybe someone else has tried it and could chime in for confirmation? If your sticks are fatting out, the other possible problem could be too quick of a temperature rise, too high of heat, and too fast of cooking. Depends on what your cooking schedule was like. Carrot fiber is not going to help with binding from a protein extraction perspective. It will help bind and hold water though. You can add a different binder like Sure Gel or Soy Protein Blend, which will have a better effect on helping increase protein extraction during mixing. Either of those two will slightly increase your protein content, and the more protein in the meat, the easier it is to get protein extraction and the protein extraction is what helps bind the fat in the meat. To quickly compare the 3 binder options, Sure Gel and Soy Protein are better for added protein and protein extraction (I’d choose Sure Gel over Soy Protein), but Carrot Fiber is probably better at water retention
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Getting casings to work
Meat Processing • • dino21

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srg158 The biggest draw back to collagen is that they dont accept a twist, so if you have been using hog casings you whole life you might not like that. I always used collagen casings until the first time I tried tubed hog casings and saw how easy it is. Now, I use collagen when I don’t care what the ends will look like and tubed when I want to serve full sausages!
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Collagen casing sticky
Meat Processing • • Midgetracer31

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Midgetracer31 Can you post a picture or something? There is no reason that that should be happening, they aren’t made of veg oil so it isnt that they are breaking down in the package. How were they stored, how old are they, when did you get them, is there any holes in the bag? Let me know and I will see what I can find out.
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Which Collagen casing for dry curing?
Meat Processing • • Ed_Orum

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Jonathon I was hanging them one at a time, so the max weight was 13.5 oz. The casings did not appear dry at all. Maybe just a bad batch of casing?

Fresh collagen casings

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Fresh collagen casings

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Fresh sausage. Meat Processing • • michael

Casing Issues Meat Processing • • ctressler

Getting casings to work Meat Processing • • dino21

Collagen casing sticky Meat Processing • • Midgetracer31

Which Collagen casing for dry curing? Meat Processing • • Ed_Orum

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Fresh sausage.
Meat Processing • • michael

Casing Issues
Meat Processing • • ctressler

Getting casings to work
Meat Processing • • dino21

Collagen casing sticky
Meat Processing • • Midgetracer31

Which Collagen casing for dry curing?
Meat Processing • • Ed_Orum

26
Online

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