smoke sausage casing question?

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smoky valley

Newbie
Original poster
Nov 26, 2015
2
10
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!
 
Thanks guys for helping out. I'll post some pictures soon. Still getting use to using this forum..thanks guys:yahoo:
 
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...
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...JJ
 
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