I want to make some beef sticks this weekend. Picked up some 21mm mahogany collagen casings to stuff with. My question is, do I need to soak these before stuffing? I have never used collagen before so I'm in the dark on this. Thanks in advance.
Thanks for the info.
DEXTROSE - 70% as sweet as cane sugar and quite a bit heavier. Helps reduce nitrate to nitrite as meats are cured. Used to counter salt in brines. Dextrose assists fermentation, which gives us the desired tang of flavor. The most common sugar used in meat is dextrose. Dextrose is corn sugar and it will not burn as easily as cane or beet sugar. When a recipe calls for cane sugar you can replace it with dextrose by adding 20% more dextrose than cane sugar due to the sweetness factor between cane sugar and dextrose.
are you doing a cold water bath after they come out of the oven. This will reduce the shrinking
I stuff the bag's with the meat then I bake it and when it is cooling the bag's wrinkle ?