Collagen casings

Discussion in 'Sausage' started by mbernard83, Dec 20, 2015.

  1. I received 21mm fresh collagen casings for Christmas and was looking to get 21mm smoked collagen casings. I use them to make snack sticks. Does anyone know if you can use the fresh casing for this or are the fresh ones only to be used to make fresh breakfast sausage links?

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  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    fresh ones are much thinner then the smoked version so they tend to rip when hung from smoke sticks
     
  3. So would you say not to try using them then?

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  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I use natural casings for snack sticks. Sheep is what you want. They are small and can be hard to work with but provide a much better finished product than collagen.
     
  5. doctord1955

    doctord1955 Smoking Fanatic

    I also use the sheep casings!  Like them alot better just have to be careful first time till u get use to using them!
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]
    I would not use them.

    Can you post a pic of what you have
     
  7. lancer

    lancer Smoking Fanatic

    My somewhat limited experience with collagen casings has been that if I give them a day or two in the fridge to fully hydrate the casings they are a lot less prone to tearing or splitting.  Another thought would be to lay them on your racks where tearing wouldn't be anywhere near as much of an issue.

    Lance
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    In the video, it will be explained what the different collagen casing can do and what they work best with.....
     
    Last edited: Dec 21, 2015

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