Dr_Pain That will work. When I do smack sticks I cold smoke for about 3 to 4 hours then vacuum seal in bags and sous vide at 155 degrees for 2 1/2 hours. Then cool in an ice bath and unbag and let dry. Works great.
Stages of Smoking with Collagen
I have been trying to use collagen casings for my Brats in our meat department. I can’t get them tender enough and it may be that I am not smoking them correctly. I have been using the same process that I did when I used Natural Casings. Stage 1 : low heat with fan for 30 min damper open. Stage 2 : Smoke at Medium heat for a hour and a half, RH 50%. Stage 3 : Steam to core temp of 160 degrees damper closed. RH at 85 %. Stage 4: Shower to temp of 70.
Any changes I can make to get a more tender casing?
pinkfreud What collagen casings are you using, fresh, smoked or clear? How are you smoking it, are you hanging it or are you putting it on a smoke screen? Where are you getting your collagen from, different manufacturers have different quality product!
I have tried a TF 34MM processed casing I got from Quality Casings. A 32MM HF and a 30MM TF, both clear processed, I got from Mar-Co Sales. Devro Is the brand I have now. I have been hanging them. the 30MM has been the best but still tougher than I want. Ideally I want a 32MM processed casing for my brats. Does Walton’s send out samples? I do have to order some other items.