Fresh Collagen Casing Issues
Scottnthewoods last edited by
I made a batch of brats this past weekend using the Walton’s 21 mm fresh collagen casings.
So I grind and make my sausage, stuff it into the casings with no trouble.
I then poach the sausages in water that is around 150-160 degrees until the sausage reach 140-145 degrees. I immediately remove them and place them in cold water. Some of the casing start splitting and coming off. Maybe 20 % of them.
I freeze them. Tonight I start cooking some in a greased skillet. The balance of the casings come off.
At the end of the day it really doesn’t hurt the taste of the sausage, but I would prefer the casings would stay on.
Have used the wrong casing for the application?
@Scottnthewoods If you are going to poach or boil your sausages the best casing to use is a cellulose casing as they are designed to be removed after cooking. Poaching a sausage is often going to result in the casing beginning to peel off in some manner.
I just used cellulose casings in a video I will be releasing soon and I was surprised by how well everything held its form after cooking and peeling.
Having said that, lik you said it does not damage the sausage but it doesn’t make the nicest looking finished product. So maybe try the 26mm cellulose casings (you can buy individual strands of this size) the next time you are making a hotdog sized casing and see if that works for you?
I hoped this helped, let me know if you need anything else.
Bacon Acres Farm last edited by
@Scottnthewoods Natural casings also poach well. With collagen casings, it’s important to get a good sticky mix going before you stuff them. You can do this with the sure gel additive, phosphate or even thru much mixing. However, too much mixing is not great for brats. Also, after stuffing, it’s best to let them set overnight to allow the casing to adhere to the meat. But again, unless you’ve got the whole sticky protein thing going on, it may not do any good.
Scottnthewoods last edited by
Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.