Tips for Stuffing Collagen Casings - Sausage Casings 201
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- čas přidán 7. 07. 2024
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Learning how to stuff collagen casing can be as much of an art as it is a science. The first thing you can do to make this easy on yourself is to use the correct stuffing tube, you should use the largest stuffing tube that your casing will fit over in its shirred form. For example, a 23 MM casing will fit over both a 10 MM and 12 MM tube but you want to choose the 12 MM tube as this will allow the casing to come off the tube more naturally. Also, you should note that collagen does have a direction, one end of the strand will be fully open and the other will have some of the casing folded slightly over the center hole. The open side is what should be loaded onto the stuffing tube if you lose track of which side was the correct one look at how the collagen is stacked, it looks like bowls stacked in a cupboard, you want the bottom of the bowl to be facing towards the stuffer so the casing comes off as if you are unstacking the bowls.
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Your "stacked bowl" analogy is a perfect one!
Perfect video all the information I was looking for thank you
Great instruction video! Thanks mate
OUTSTANDING VIDEO!!! :)
why doesn't this have more views?... good info & done really well. about to sub!
Good stuff. Thank you.
Thanks for the tips brother very good😁👍👍👍👏👏♥️
Nice and to the point.
Grrreat advice & I thank thee, Jon for all. #WaltonsInc
Thanks Jim! We shot a pretty good linking video on natural casings today that should be up pretty shortly
Its a good and necessary explanation but I think some graphics would help a lot. From Venezuela.
Thanks.
Excellent.I haven’t used collagen casings yet and this will help me avoid a few problems.
Good, but your eplanation of how to load the casing was very confusing to me, I wish you would have filmed the ends, and demonstrated the loading.
Hey Walton, I was wondering, Is it safe to boil collagen cased sausages before grilling them? or will this result in a blowout?
This is a great instructional - thanks for posting ! I'm interested in understanding more about the "pressure" when filling the skins. What is regulating the pressure - i.e creating too little or too much ? Is it about how much of the casing you are letting run when stuffing ? Thanks !
There's a certain sweet spot with stuffing casings. Pay attention to the amount of wrinkles on a casing after stuffing. Some wrinkling is good, too much is a problem. And if you have no lines on your casing post stuffing, its over stuffed. Check out meatgistics.com for more help!
great video... some times tend to over stuff .. lol even after doing it for 45 years lol
Yeah, an overstuffed sausage can be a real pain to deal with. You usually do, but make sure you join us for our next livestream, we will be doing another one where we give away last months prize during the livestream as it went unclaimed by the winner!
HOW TO HOLD SWIST ON COLIGEN CASINGS
Good stuff Sir. Pun intended.
when i cook sausages using collagen skins the meat oozes out of the ends have no problem with natural what am i doing wrong
How are you pinching the ends?
I have the same problem, twisted link ends come undone and meat oozes out while cooking. 8 revolutions of spin per link…
Thanks for this man.. bout to knock out 125 lbs of links tomorrow
How'd they com out? If you have pics we'd love to see them over at meatgistics.com in either the bragging board or the general board!
@@Waltonsinc They came out very good kinda over stuffed them at first and that made it tough linking them but got it figured out.. If I'd got this comment the other day I could of posted the pic. Weve already distributed them and vacuum sealed them..
Well, eating them is the important part and sorry about the length of time the response took! Hopefuly in the future we can be more on time with our comments, but with the weekend rolling right into a day where we had a livestream we just ran out of time!
@@Waltonsinc I watched the livestream alot of good info
Some really great tips on how much to stuff the sausage. Better than the other video I watched where the guys father suggested it should be stiff.. like a boner! Had a lot of blowouts and broken cases on my first attempt from over stuffing. I'm guessing they are not as firm when you get to be an old fella ;)
Haha, yes, we wouldn't recommend stuffing to that firmness! An understuffed sausage can always be twisted a few more times to make it more firm but an overstuffed sausage leaves you with no real way to fix it!
Stuffing is EASY !!!! Making the casing tender is where the problem is.
Believe it or not the "snap" or lack thereof can be influenced by how tight it is stuffed. An understuffed casing can end up being somewhat chewy and the overstuffed can pop too much. Most often though the issue is the smoke schedule. We have had good luck with:
-125F for 1 hour (dampers open and no smoke)
-140F for 1 hour(Close dampers and add smoke/humidity)
-155F for 2 hours(Close dampers and add smoke/humidity)
-175F until internal meat temp of 160F(Close dampers and increase humidity)
Why no smoke in the first stage?