Problems about collagen Casing

Discussion in 'Sausage' started by johnaito, Apr 30, 2013.

  1. Hi people,

    I recently made a lot of test about sausages, but I am having the same problems with casing splitting on his own when eating it after cooking, the meat does not stick with the casing so it make us feel that the casing is tough . (Collagen Casing)

    I changed a lot of brand casing but seems that is not the casing.

    I tried:

    1- Add protein to maximize the link between the meat and casing. Fail

    2- Drying process and cooking process does not exceed 75 degree. Fail

    3- Soften a little when stuffing the meat in the casing. Fail

    Any tips?
  2. Use pig intestines! Wont have no problems Haha
  3. daveomak

    daveomak OTBS Member SMF Premier Member

    John, morning and welcome to the forum....

    Please take a moment and stop into " /Roll Call/   " and introduce yourself and get a proper welcome from our members.... Also, if you would note your location in your profile, it will help in the future when answering questions about smokin'...   elevation, humidity etc....    

    We're glad you stopped in and joined our group...    Enjoy the long smokey ride....     Dave
  4. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

  5. What is causing the Casing to split?   Have kept the casing moist the temp. on the smocker  at 175

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