Breakfast link casings



  • I recently made a bunch of breakfast links using collagen casings and everything went perfectly until I put them in the pan where the casings all split and curled up and came off of the meat. Does anyone have any suggestions for me. Thank you!


  • Team Blue Admin Walton's Employee

    Big Mike When you say put in the pan, I am assuming you didn’t add water right? I wouldn’t think that you did but whenever someone has problems with collagen that is one of the first things I point out, edible collagen will not stand up to boiling. What collagen did you use, was it fresh or clear? Most likely it was cooked at a too high temperature too quickly, that expands the meat inside and pops the casing. To try to fight this you can try cooking at closer to medium heat, obviously, that is assuming you were cooking on high. It could also be the casings were stuffed a little too full, you could try to stuff your casings a little less full which would give the meat a little more room to expand.

    Anyone else have any thoughts?



  • Mike:
    For breakfast links I use only the tubed natural sheep casings. They are expensive, but the tubed casing mounts on your stuffer tube so much easier than the sheep casing in a hank that they are well worth the price. Austin–not an excuse to raise prices! Mike, I think you will be much happier with natural casings.
    Good luck!
    G


  • Team Blue PK100 Power User

    gadahl I second that! pretubed sheep casing is the way to go. I also think whoever is “manufacturing” the pretubed are using the best casings. I never have issues with them. While they are more expensive, I think they are a better value.
    We smoke them for about 2 hours around 150F, then into a water bath at 170 to bring them up to temp. Everyone loves them and never had any issues with them splitting open.


  • Team Blue Admin Walton's Employee

    Parksider Do you package them first before finishing them up in the bath? Or is it like your summer sausage where you just put the sausage directly into the water. I’m sticking with my recommendation of Collagen over natural but they do stand up better to direct contact with the water. gadahl I’ll make sure Austin doesn’t get any ideas!


  • Team Blue PK100 Power User

    We cook them before packaging them. I understand your point but you have some of the best pretubed casings and we prefer them.




Log in to reply
 


Categories

  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at [email protected] with any suggested topics or questions!

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics


Who's Online [Full List]

13 users active right now (0 members and 13 guests).

Board Statistics

Our members have made a total of 17.5k posts in 2.1k topics.
We currently have 9.4k members registered.
Please welcome our newest member, acer65.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

13
Online

9.4k
Users

2.1k
Topics

17.5k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.