Sir if so, I bow to your knowledge.
but I would at least acknowledge his presence in the food critics circle.
I am working all Beef Links and would like to know the best casing other than Hog casings. I used Collagen casing but not a good bite. Any suggestions?
You might try using an 18-22 mm sheep casing. They tend to be very tender and may tear more than you would prefer but they still will give you a nice snap. This size is about 5/8" to 3/4" when stuffed. The sheep casings are halal and Kosher.
tanderson13 What didnt you like about the collagen? Too little snap or too much? It could be your smoke/cook schedule, can you tell us what it is? Maybe consider going with cellulose to make a skinless product?
tanderson13 I made a trial batch of “all beef” franks using cellulose casings. I did use some pork fat, unfortunately this was when I was beginning my experimenting and entry to the meat processing world, and a mixture between raising the heat too quickly and not enough humidity in my residential smoker, I ended up with a skinless product that had a skin like outside due to slight case hardening I believe. I am going to be trying to make some more shortly, but would like a mixture of chicken beef and pork to try this time, if anyone has any ideas on the ratio for these? Like a 50/50 beef/chicken then a 25% fat or then doing 50/50 with that mixture and butts?
RJ Adventures I have not used chicken, but did do a 12# batch using 50% venison, 50% 73/27 beef. Since the venison has zero fat, I went with a fattier beef. I used the cellulose cases (first time ever) and was very happy with the finished dogs.
Greetings All and thank you for your input. I Did find some Collagen casing that were pretty good so I guess brand makes a world of difference. I’m looking forward to more time in the Sausage Lab.