I'm on my second year of making fresh venison brats. Using 50/50 mix with pork shoulders. They taste awesome. I really need to master using hog casings, as I like them better. However, I used collagen casings, which are super easy. My problem is that when I separate the links to cook, the ends come unraveled and "bloom" open when cooked. Mainly a presentation thing. Is there a way to keep them tight and closed? Is this a collagen casing issue? Thanks! Jason My issue with hog casings is that I can't seem to slip them onto the stuffing tube. It binds up. I spray the horn with pam spray, but to no avail. Usually after several tries and some profane language, I make the switch.