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Using collagen casings ?

Posted By: TC
Date: Thursday, December 4, 2003 at 7:14 p.m.

Any special tricks to using these?

Iím a first time sausage maker and have been only doing a bunch of research up to this point. Now the grinder is wired in, spices are in the cabinet and the small crank style stuffer came in yesterday. Iím starting out by stuffing 18mm collegan casings and following the Slim Jim Recipe in the Rytek Kutas book.

First question is, Do I need to use more water in the meat/spice mix to push the meat into such a small casing?

Next I read somewhere that I should soak collagen casings in hot tap water (100degrees F) between 30 minutes and 4 hours before stuffing. Is this correct? Also each strand is supposed to hold 9lbs of sausage. Can the unused soaked casing be dried and used later or would I have to thrown out? At this point Iím not sure if I want to make 9lbs because Iím a novice. Is there a diameter x length formula to figure out how much casing length I will need per lb?

Just trying to make my first attemp at sausage be eatable, lol!
Thanks
Tom

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Messages In This Thread

Using collagen casings ?
TC -- Thursday, December 4, 2003 at 7:14 p.m.
Use collagen casings dry !...
Joe Ames -- Friday, December 5, 2003 at 6:54 a.m.
Re: Using collagen casings ?
Randy -- Sunday, January 18, 2004 at 10:47 a.m.

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