New to Collagen
jdkeller last edited by
I have used natural casings in the past…mostly for brats, but I am new to using collagen casings. I have seen most every u-tube video but none of them are very helpful. I could use any helpful advice when it comes to collagen casings…I’m not even sure if I purchased the correct ones for my project, which is Andouille sausage. I bought Walton’s 32mm Smoke Collagen casings…
@jdkeller Yes, that’s about the right size for making Andouille Sausage as long as you are planning on smoking them. The best thing about collagen is that you dont have any prep work to do like you would with natural casings, you simply take them out of the package, put them on the stuffing tube and you are good to go!
One thing to be away of though is that the collagen casings will not hold a twist like natural hog or sheep casings will. For me, this trade off is worth it as they are so much simpler to use. I also prefer the bite of collagen compared to natural casings. Let us know if you need anything else!
If you really want to keep the twists we use small zip ties. Don’t seem to be an issue in the smoker we’ve used them for years and we like the linked look so that’s the simplest way to keep them. We used to tie with butcher string but that seemed to take forever. I know we’ll get some comments about the plastic but it works and I haven’t started sprouting an extra arm or anything so we go with it…And its a good way to color code hot=red, mild=green, cheese=yellow.
Hello from Alpine, Texas.
Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.
Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.
Thanks for the invite. Gary T.
Quick question? Why is it NOT recommended to mix your cure and seasoning until it’s ready to be used??
Because the Excalibur Jerky Seasoning comes in bags suited to use 25# of meat I wanted to break it down into smaller mixing batches, I know I don’t mix 25# of meat at a time, I usually cut it in half for 12.5# each. Anyway I’d really like to mix all the cure and seasoning once then break in down for smaller batches of meat for later use, also when I say later I only mean like 1-3 months.
Thanks Gary T.
This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.
Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.
Haysville Ks. Smoking and grilling for 10 years. Limited meat processing about 8 years
Most recipes I’ve researched suggest an IT of 152° - 155°. My question is, what’s the most efficient method of taking the IT of a snack stick. Should I use a probe and slide it into the center of one of the snack sticks hanging in the smoker? Is it better to slide the probe into the top of a snack stick as it hangs or up from the bottom? Thanks in advance for your help!