Yeah my recipe called for light smoke so I only applied smoke for an hour, then just finished cooking it in the smoker, but it had me "ramp" up the temp from 120 to 160 in 8hrs, then to just leave it hang there until I reached the IT, next time definately going to poach it to the IT
I Don't have a lot of experience with collagen and fibrous casings I usually use all naturals, but from looking at your picture and remembering what mine looked like, I am wondering if a fibrous casing and the inedible collagen are one in the same? if anyone knows for sure lemme know...LOL
Also I was reading on Wikki about this sausage, and it said something about the smoked version resembles more of a Cotto (cooked) salami, and I think that mine tastes a lil more like that, maybe due to the smoking?
no matter what version I made I am glad I made it cause the more I eat it the more I like it!