Collagen casing

[telman]

Sorry, I have disappeared on you guys. I managed to get some time and make                                                                                   
snack sticks using 31mm collagen casing. I am using my meat grinder for stuffing, recently I                                                                       
purchased a stuffing plate, and it improved the texture. It is not mushy                                                                                       
anymore. For the last batch I mixed 50% beef to 50% venison. ( we do not eat pork) Total 7LB meat.                                                           
I also used a meat thermometer for the first time. Oh man! it takes some time to get                                                                         
internal temperature to 150. It is quite possible I under cooked in past.                                                                                   
Oh well I am still alive :). I need your help to resolve couple of issues.                                                                                   
The texture is great, however collagen casing is dry ( but tastes very good). It is hard to remove                                                                                   
the casing. Probably adding fat should have resolved this issue. What else                                                                                   
can I do?                                                                                                                                                   
                                                                                                                                                             
Thank you in advance.

Telman

[OU812]

31mm snack sticks ? Kinda large for me but o well

If you want a smaller (28mm 32mm 36mm 40mm) casing that you can smoke and peal than you might try a "cellulose" casing. The collagen casing is designed to adhere to the proteins in the meat and cellulose are designed to peal off like a hot dog.

[OU812]

One more thing you can not eat cellulose casings they are kinda like plastic but let smoke and air move through. Collagen on the other hand are edible.

[telman]

Wife just called me at work. She says the casing is pealing off easily since it is cooled down  ;D

[telman]

Thanks OU812 you are right it is large for the snack stick, butI slice them like sausage. I did not have much time to use 21mm casing, it is little time consuming. Also stuffing is still problem for me :( , since it is very hard to use a meat grinder.  I am going to invest on proper stuffer soon.

[OU812]

Wife just called me at work. She says the casing is pealing off easily since it is cooled down  ;D

Another way to get the collagen casing off is to dip them it boiling water for a min or two and they almost peal them self's. Thats how I do hot dogs, as soon as they come out of the smoker just dip and they slip right off.

I myself like the snap you get when you bite into it, some do some dont.

Glad she was able to get it off with to much trouble.

Maybe a stuffer is in Santa's big red bag with your name on it this year  ;D

[telman]

Another way to get the collagen casing off is to dip them it boiling water for a min or two and they almost peal them self's. Thats how I do hot dogs, as soon as they come out of the smoker just dip and they slip right off.

I myself like the snap you get when you bite into it, some do some dont.

Glad she was able to get it off with to much trouble.

Maybe a stuffer is in Santa's big red bag with your name on it this year  ;D

Great! thanks for the tip. I will keep in mind. I need so many things from Santa :). (in case Santa is reading I need stuffer, binocular, knife, range finder and etc  ;D )