smoke sausage casing question?

Discussion in 'Sausage' started by smoky valley, May 2, 2016.

  1. smoky valley

    smoky valley Newbie

    Hello everyone I am a new member to this forum. I hoping I can chime in on helping others here as well. My question is : how to get that nice smoke color on my kielbasa sausages to retain its color when preserved. I'm wondering if companies like hillshire are using a edible collagen casing, instead of natural to smoke their sausages. Any help would be appreciated. Thanks everyone!
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

  3. It will get the color after smoking it then into a water bath then hung to dry. Called blooming. That's when the color sets real well.
     
  4. smoky valley

    smoky valley Newbie

    Thanks guys for helping out. I'll post some pictures soon. Still getting use to using this forum..thanks guys:yahoo:
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yep...Collagen Casing. Way cheaper than natural but the big reason it is Consistent for the massive production used and the length can be customized for the production volume . Imagine some min wage worker loading 10' lengths of Hog casing, by hand, on an automated production line running 10' a second...[​IMG]...JJ
     
    Last edited: May 9, 2016

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