Sausage Casings 101 - Sausage Casings Basics


  • Walton's Employee

    Sausage Casing

    Sausage Casings 101 - Sausage Casings Basics

    Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!

    Sausage Casings

    Why Use A Sausage Casing?

    Any casing, whether it is a natural, collagen or fibrous is going to offer some uniformity to the diameter of your product. This is important because it will allow the product to cook evenly. If you had a product that was half-again as thick in some areas than others then the thinner parts would be overcooked before the thicker parts were safe to eat. In commercial processing, uniformity is even more important for appearance and to be able to consistently track the amount of sausage being produced.

    Appearance

    Casings also give sausage a certain look, it is generally easy to determine what casing was used to make a sausage vs when it has been extruded. Natural casings will often have a curve in them that can be anywhere from slight to fairly extreme while collagen casings will be more uniform and straight.

    Mouth Feel

    Mouth Feel is a term that refers to the sensations associated with eating certain types of foods. For casings, this will be determined by a few factors, some of which will depend on cook cycle but to keep things simple Collagen will have less of a snap than natural casings will. In surveys, it was found that the reduced snap of collagen was generally preferred to natural casings. Different types or variants of collagen casings will also have a different mouthfeel as they have different levels of toughness.

    Inedible Casings

    Some types of sausage casings, such as cellulose, are inedible and are made to be peeled off after thermal processing but before consumption. These cellulose casings have a stripe down the middle to let you easily identify if the casing has been peeled or not yet. However, these ring bologna casings are also an inedible collagen but that do not have any markings on them so you have to be careful when using these. Trying to consume inedible collagen isn’t going to be harmful but it will give you a very tough and chewy bite.

    Shop waltonsinc.com for Collagen Casings

    Shop waltonsinc.com for Fibrous Casings

    Shop waltonsinc.com for Natural Casings



  • How can you keep your collagen casings from splitting while on the grill? I made brats last week with collagen casings and they are practically exploding on the grill.


  • Regular Contributors

    @rwalker24 Poke several holes and go low and slow!



  • @joe-hell I will try that. Thank you


  • Walton's Employee

    @RWalker24 Another thing that might be happening is overstuffing them? @Joe-Hell is correct though, poking a few holes to allow pressure to bleed out will absolutely help prevent the burst casings.


  • Regular Contributors

    One method I have been using lately, in addition to poking holes, is to fire up my smoker at 225 and cooking them (with or without smoke) until they hit an internal temp of around 150-155 (about an hour) and then finishing them on the grill to add some color until they reach 165.


Log in to reply
 



Recent Posts

  • @scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.

    read more
  • S

    @parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
    The outside of the sausage does not appear fatty and the flavor is great.

    read more
  • Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!

    read more
  • @scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?

    read more
  • C

    I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?

    read more
  • P

    Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
    After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
    Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
    I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
    One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!

    0_1550322512063_jerky.jpg

    read more

Recent Topics

Popular Topics

14
Online

4.1k
Users

948
Topics

3.7k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.