Collagen Casings Problem!



  • I have a Walton’s 7# dual speed SS Stuffer. I am not able to get the Waltons 32mm collagen Smoke casings ovet the 22mm stuffer tube! Walton’s chart for casings vs tubes says that is a go. WHAT GIVES???


  • Walton's Employee

    @ewspears Yes, it absolutely can be a tight fit! I find it is easier to do in smaller amounts and also make sure you are putting it on the correct way. If you imagine the collagen as bowl stacked inside of each other the “bottom” of the bowl should be loaded first. If it does not work for you the 16mm that comes with it is your next best option.



  • @Jonathon Thanks for your explanation! Previously I had thought the cardboard tube was supposed to slip over the stuffing tube. Using your “bottom of the bowl” info, I was easily able to slip the casings from the cardboard tube onto the stuffing tube.



  • @ewspears said in Collagen Casings Problem!:

    I have a Walton’s 7# dual speed SS Stuffer. I am not able to get the Waltons 32mm collagen Smoke casings ovet the 22mm stuffer tube! Walton’s chart for casings vs tubes says that is a go. WHAT GIVES???

    Given the scenario of ewspears and having already prepped his casings if it cannot be made to work are the casings a loss or can they be saved?

    My apologies to ewspears for hijacking (sort of) your post.


  • Walton's Employee

    @ewspears We are a little confused on what the cardboard tube is? I checked one of the new boxes of our stuffers and the do not come with cardboard tubes and our collagen does not? Did you purchase the collagen from someone else? If you did then did they pre load it on a cardboard tube? One more thing, different vendors might have slightly different tolerances for collagen, a 32mm from one manufacturer might not be the exact same as someone elses, just something to keep in mind!


  • Walton's Employee

    @denny66 For the collagen there is not any prepping that would be required, collagen doesn’t need to be soaked or rinsed first. If you mean his hog casings then yes, they can be recovered as long as he still has his initial salt solution that they came in, he just has to put them back in that bag and they will be ok. If you tossed that solution, which most people would do, or they were homepacks (packed in salt) I would toss them, it’s not worth it, spoiled casings stink like nothing you want to imagine!



  • @jonathon You’re right there wasn’t any cardboard tube. I mistakenly thought so since the casings were so stiffly round when packed together. Once I got them on the stuffer the stuffing went ok but when I tried to twist into links new problem started. From watching your videos I knew I couldn’t use my usual 3.5 turns I use with Hog gut. I tried 2 turns but that unwound about half the time; so I tried 2.5 to 3 turns and that seemed to hold but I was getting too many casing ruptures.
    The extra work to prep the hog casings is well worth it to me for the better performance!



  • @ewspears One thing that can cause those blow outs is overstuffing the casings, but they just don’t hold the twist like the natural casings do. Everything has its pros and cons and for collagen casings that’s definitely on the cons list.


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  • K

    @Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.

    let us know if any of this is helpful.

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    @Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy

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  • @Dave-R Interesting. I would have not expected that much difference between the two.

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