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?


  • Walton's Employee

    @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.



  • 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



  • @jonathon
    2-1/2 Lbs Chuck
    2- 1/2 Lbs Boston Butt
    Black pepper
    Red Pepper Flakes
    Anise Seed
    Fennel Seed
    Salt, 4 Tablespoons
    #2 Cure, 1 Teaspoon
    Sugar
    Allspice
    Red Wine


  • Walton's Employee

    @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?



  • @jonathon
    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?


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  • D

    @newbe … Afternoon… Keep the meat BELOW 40 degrees F… Bacteria is growing while the meat is warming up… then again when cooling down… The LAST thing you want or need is a batch of meat that has been warm for an hour or longer… One good way to do that is double bowl the meat… Ice in the larger bowl and the smaller bowl, with the meat in it, on ice… You don’t want your family to get food poisoning… Dave

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  • P

    I do it all the time. Still remember my mom saying it’s not a good idea. I’m sure if you are buying a nice steak and intend it eat it as a grilled T-bone you might notice some flesh cell break down (texture change). If you are going to use it in sausage you will not notice any difference. Made brats last night. Once frozen pork and elk. Refroze the brats. I do it time and time again.

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  • E

    Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
    As for Waltons dropping the ball, I vote they are doing a great job.
    I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
    Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
    Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
    I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
    Having said that, it would be nice to have your chart in an Excel spreadsheet.

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  • K

    @jonathon

    Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??

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  • K

    @lamurscrappy

    Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.

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