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?
@Joe-Hell you forgot sausage
Weekly Blog Post - Fried Onion Rings, Walton's Steak Cookoff & Car Show
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!What Videos are being released soon?
We just released Dill Pickle Flavored Almonds! We took this recipe from @Joe-Hell and made up a batch and they turned out awesome! I know I have said it many times, and it certainly seems like people are listening, but this seasoning is awesome and versatile! We might have to have some of it put in a shaker so it will be more easily available for people.What Projects are we looking ahead at?
Talking about the Dill Pickle Seasoning Joe sent us some awesome looking sweet onions and what better to do with them than make some onion rings!? We recently started using the Bloody Mary Wing Shake with some regular flour and made an awesome batter for fried food, well we are going to see what other ones make a great batter, so far we are planning on trying Potato Seasoning and Garnish, Smokehouse BBQ Wing Shake, Gigawatt Hot Jerky and the Dill Pickle Jerky Seasoning. We will then let the employees here taste them and vote on which is best! I am sure we will find a few other cool things to do with the onions though!What’s on our Mind?
A lot of our focus and effort right now is on the Walton’s Steak Cookoff & Car Show. If anyone is going to be in the area on August 10th come see us! $10 ticket gets you a complimentary beer, all sorts of samples from us and from JPs Custom Smoke, access to the car show and steak cookoff and all proceeds will be going to the Air Capital Flyers Special Olympics which is a great cause! Plus the winner of the SCA Cookoff will walk away with $2,000, 2nd will win $1,000, even the 10th place finisher is going to walk away with something!Noteworthy Recent Posts
Everyone had to wait till I was away before they could start discussing the awesomeness that is the Chorizo Seasoning
@Parksider pulled the trigger on a PK 100 smoker and showed it off in More Equipment Hoarding Please Help but I don’t think we will help, I think we are a community of enablers and we are going to continue to push him to buy more awesome stuff!Meatgistics Community
Our little community continues to grow at a steady rate. In the past 7 days we have had;New Products
30 New users
162 New Posts
10 New Topics
They aren’t 100% set up yet but we are going to be carrying the PK Original and the PK 360 grills! These are durable little grill smoker combos that do a great job holding heat and have all sorts of attachments available to them, maybe someday I will get to take on out of stock and play with it!
Dill Pickle Almonds
Learn how to make Dill Pickle Almonds with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Overview
The Dill Pickle Jerky and Snack Stick Seasoning is quickly climbing the list of most versatile seasonings, a while ago @Joe-Hell said he used some to make some awesome almonds, so we thought we would give it a try in our new kitchen and see what it was like!“Meat” Block
Almonds (8 oz)Steps
Dill Pickle Jerky/Snack Stick Seasoning (1 tablespoon)
Excalibur’s Salt & Vinegar Wing Shake
Fully dissolve 1 oz of the Dill Pickle Seasoning in a small amount of very hot water. Mix with almonds and shake/stir very well for even distribution. Lay almonds out flat on a pan coated in foil and cook at 375° for 8 minutes. Pull from oven, spray lightly with spray olive oil and then shake on some Salt & Vinegar Wing Shake
The addition of the Salt & Vinegar Shake here changed the overall taste, without that the main flavor was just the dill, there wasn’t any real pickle flavor but the vinegar in the wing shake really brought it all together.Watch WaltonsTV: Dill Pickle Almonds Shop waltonsinc.com for Dill Pickle Jerky & Snack Stick Seasoning Shop waltonsinc.com for Excalibur’s Salt & Vinegar Wing Shake Shop waltonsinc.com for Seasonings & Additives Non-stick Grilling Mesh Basket