Sauage Casing... a little info needed.

Oldman · July 23, 2007, 04:30:04 PM

Well it has happened. My supplier of very large sheep casings has closed up shop. He was out of South America. So now I'm having to look at Pork or Collagen.

I used pork before and it was doable but.... anyway I've thought I would as you all that have use collagen what is your opinion of it.

Using large sheep casing was like drinking a fine wine. It allow a good smoke flavor to pass and while it would snap when bitten it was tender.

Thanks
Olds

Oldman · July 23, 2007, 04:46:43 PM

N/M about the Collagen. Seems for the most part it is not for smokin'.

Habanero Smoker · July 24, 2007, 03:04:06 AM

I haven't tried collagen casings yet. From what I've read, they are not the ideal casing for smoking. They are more suited for dry cured sausages. Also you can't twist them into links. I've use small sheep casing when making hot dogs. Allied Kenco has 26mm-28mm sheep casings:
http://www.alliedkenco.com/catalog/index.php?cPath=32_228&osCsid=3027f652934ef46634e89a7b74097af7

headgames · July 24, 2007, 05:41:33 AM

Went to all edible collegen through butcher and packer .......... damn I love the time savings ......... true you need to change your way of using them . I twist them and then tie with a string.... also you never soak them ......... push them on the stuffing tube dry .........have tried a few other brands and these seem to give a better end product........ sharp chrisp snap ! http://www.butcher-packer.com/pages-main/category-85_92_98/sausage-casings-collagen-casings-edible-collagen.html

acords · July 24, 2007, 09:37:10 AM

I had so many problems with natural casings that I gave up and started using collagen. They are very easy to use, and have had no trouble with the smoke penetrating them. I have only used the 19mm size for snack sticks, so I couldn't really give my opinion on larger size sausage casings

winemakers · August 01, 2007, 12:30:15 PM

collagen are so easy, thats all I have been using, sausagemaker.com
thicker for smoking, thinner for fresh. Trouble linking, and they tend to be delicate, requires some practice, but less hassle = more beverage time

mld

manxman · August 01, 2007, 02:12:25 PM

QuoteTrouble linking, and they tend to be delicate, requires some practice,

Very true, took me a while plus a trip to the local butcher to get the hang of linking. Never smoked them as yet. :)

Oldman · August 02, 2007, 08:09:15 AM

Thanks for your replies.

manxman · August 03, 2007, 02:32:39 AM

Quite a useful video demonstrating how to link sausage:

http://www.sausagemaking.org/

Habanero Smoker · August 03, 2007, 02:35:02 AM

I have seen that video, and I tried doing it but can't quite get it. That site also has some interesting information on curing bacon. Information that I haven't seen in other resources.

manxman · August 03, 2007, 05:46:52 AM

QuoteI have seen that video, and I tried doing it but can't quite get it. That site also has some interesting information on curing bacon. Information that I haven't seen in other resources.

It certainly makes it look easier than it is, went into my local butcher as they make sausages every tuesday morning and they made it look a heck of a lot easier than it is too. :-[

At Christmas time they make up to a ton at a time, quite something for a small family concern. I am generally fed up after about 10 lbs and a few burst skins although it is getting better and last time there were no bursts! ;) :D

Yes, the bacon info is good and I used this to get me started curing bacon. Also quite a good forum with loads of info although I am not a member, just have a skeet at it somethimes if I need a bit of help, get my sausage making and curing products from them too. Generally pretty good service although there is the occasional blip! ::)