Which Collagen casing for dry curing?
I purchased some Clear Collagen casings to make pepperoni. Today when I tied them off all was well, but when I went to hang them up they simply did not hold the weight of the pepperoni sticks and tore apart.
The sticks weighed from 12-13.5 oz each. I had to break out my hog casings, tear all the meat out of the collagen casings and stuff them into the hog casings.
So what is the secret to clear collagen casings…is it possible Waltons mis labeled the casings and I really got Fresh Collagen casings?
@ed_orum Anything is possible but I don’t think we would have as there is a noticeable difference in the appearance of clear and fresh collagens before cooking. Can you give me anymore of your process so I can find out what else may have caused it? I will talk to our application specialist to see what ideas he has. Water content and seasoning used would be helpful but any other information you could provide would help.
glen last edited by
I have had great luck with the mahogany fibrous casings for dry curing.
Seems to slow the drying process and reduce the need for higher humidity
I also strongly recommend mold application as it enhances the flavor and also helps slow the drying process
2-1/2 Lbs Chuck
2- 1/2 Lbs Boston Butt
Red Pepper Flakes
Salt, 4 Tablespoons
#2 Cure, 1 Teaspoon
@Ed_Orum You should be able to use collagen casings for that application so I’m not sure what happened there. How much did you try to hang on each side? Were they breaking when you only had one or where there a few links on a side and then they were breaking?
The only other thing I can think of is somehow the casings became a little too dry?
I was hanging them one at a time, so the max weight was 13.5 oz. The casings did not appear dry at all. Maybe just a bad batch of casing?
We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]
@Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?
@doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.