Making links in collagen casing
hbrednek last edited by
I’m new to sausage making and recently we made our first attempt at making sausage. We are using collagen casings. Filling the casings was a straightforward process but I think we overfilled them as they burst almost immediately on cooking. Second problem was the links we made simply unwound themselves after we cut them - and even unwound themselves if we cooked them without cutting at the links. So, can I get any advice on how to judge the correct amount of filling before making links and is there anything I can do to make the links actually be links, rather than just cylinders filled with sausage meat?
Couple things, collagen is know for not staying linked. You can twist two links together to help they stay. What are you making? As far as overstuffing, it’s a feel thing- what stuffer are you using? Whether it’s off of a stuffer or off of a grinder you just need time to do a better job throttling the speed that the casing comes off with your thumb it comes with experience. Waltons has a number of videos online to help get a better handle on the stuffing is well I’d recommend watching it on with them.
@hbrednek Park Sider (as usual!) pretty much accurately broke it down for you. I love Collagen because it is easier to use than Hog or Sheep casings, no prep is needed and I also like the snap from a fresh collagen more than i like the snap from a hog casing. What I don’t like is exactly what your issue was with linking, they just don’t stay as tightly wrapped, one thing you can do that will help is after you link them and before you cut them put them in a freezer for about an hour. They will still have a tendency to come undone but they will hold a little better.
As for overstuffing it is a “feel” thing. You are most likely using too much pressure when holding the casing on the tube. A slightly understuffed casing is preferable in my opinion as you can simply twist it a few extra times and it will firm up where as an overstuffed casing will pop when you go to twist it.
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!