Fibrous or Collagen Casing For Summer Sausage

Started by shrolfe, September 06, 2012, 02:37:07 PM

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shrolfe

September 06, 2012, 02:37:07 PM
Anyone have a preference and why?

ratherbboating

#1
September 06, 2012, 03:20:19 PM
From what I read (and my one time using them), fibrous casing are stronger than collagen.  So if you plan to make a large diameter sausage and stuff it hard, then fibrous would be the way.  I stuff some sausage today in small collagen casing and had many blow outs.  These blow outs might have been because they were older?
The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude. Julia Child

Keymaster

#2
September 06, 2012, 04:34:59 PM
Fibrous is usually not edible and collagen is edible. I have always used fibrous on summer sausage because thats what Nepas sent me when I made my very first Summer sausage and won a contest for a "Nepas summer sausage kit" ;D That was many moons ago ;)

NePaSmoKer

#3
September 07, 2012, 05:38:51 AM
Quote from: Keymaster on September 06, 2012, 04:34:59 PM
Fibrous is usually not edible and collagen is edible. I have always used fibrous on summer sausage because thats what Nepas sent me when I made my very first Summer sausage and won a contest for a "Nepas summer sausage kit" ;D That was many moons ago ;)

LOL

Like smoke signal moons ago  :o
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