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
I wish we could help out more on this one, but this is using someone else’s recipe and process in a way I don’t feel comfortable with (since they recommend not using a cure or nitrite/nitrate). There really isn’t an answer I’d feel safe giving you since this is not something we’ve done and tested like this before.
My suggestion on hams is always to follow our standard recipe here:
My best alternative suggestion is to look for more information from a state University Meat Extension Department. They have usually done the proper research and development to provide better guidance. The University of Missouri has an article here that might be of help: https://extension2.missouri.edu/g2526
For the future, I’ll see if we can develop a recipe and process here to provide better guidance towards processing hams in this manner.
New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!
The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.
For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)
Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.
In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.
As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.
You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.