Great information. Thank you! Please slow down the presentation to make it more intelligible. I had to stop and replay sections several times to 'get' what was being stated!
Thanks Don, we now also try to put a full script of the information we have presented on meatgistics.com to help with the fact that both Austin and I talk a little fast sometimes. We have concentrated on getting better at this in our newer videos.
Hi Dave, Yes, the casings are directional. If you have a new strand you will see one end look just like the thumbnail for this video, totally opened, that is the end that gets loaded onto the stuffing tube. The other end will be pressed down and the entire opening will not be visible. If for some reason the closed or opened end is not easily identifiable you can determine which end to load by looking at the way the collagen "stacks". They almost look like bowls stacked into each other, the part that would be the bottom of the bowl would be loaded on the stuffing tube. Let us know if you have any other questions!
How well do these casings grill, my past experience with collagen casings didn’t go so well, the brats split open once hitting the grill grate . Grill temp was at about 375 to 400 degrees
Hi good day. What type of casing would you suggest to use in blood pudding production. The final product has to be boiled so the casing has to be able to withstand that.
We stock one variety of curved collagen casings, in a 32mm size, but they are also available from a 20mm up to a 43mm. For quantity and pricing, please email us at cs@waltonsinc.com or visit www.waltonsinc.com/contacts/ to submit a request for pricing and more information.
Hi, thank you very much for the tutorial. I was wondering however if you might be willing to post exact instructions on a cooking cycle in a four trolley smokehouse. I do not smoke my sausage, but when using natural casing I did redden till a core of 36 degrees Celsius, and then steam with a Delta 25 degree program till I achieved a 78 degree Celsius cabinet and a 72 degree Celsius core. Obviously I had to change this with Collagen, but my results have been erratic and rather costly. I achieved 3 consecutive cooks with minimal bursting followed by 4 consecutive cooks of plus 60% bursts in the cooker. I cook a 1 metric tonne batch per cook. The loss was significant enough for me to run the other way and never look back. But am willing to stick it out and give it another try. Please help.
Hello Neil, There are just too many variables to be able to provide a satisfactory answer to this, humidity, seasoning and type of meat would all come into play. Sorry!
The 3 things I would recommend are to make absolutely sure that you are getting good protein extraction. This will prevent the fat from rendering out during the smoking process. To the same end, you can add a binder which will help, Super Bind is my current favorite, it has Carrot Fiber and Potato Starch. So you get the water holding capacity of the Carrot Fiber and the Potato Starch will gel at around the same temperature that the meat starts to expel its water, so it absorbs it and keeps it in your stick. The third thing I would recommend is follow our smoking schedule for snack sticks and add moisture to your smoker. For the moisture check out our Cured Sausage 205 Advanced Thermal Processing video.
Yes, fresh "can" hang in a smokehouse sometimes but if you try to go with a longer "run" they aren't strong enough and can break under their own weight.
Nice pic, I would say two things helped you out here. The length of the sausage on either side isn't very long, we are more concerned when it would be 3+feet on either side of the smoke stick. Plus, I think hanging it from the open end might actually give it more stability as the meat isn't pushing down towards the open ends. That second one is just a guess though!
Why... "The proper direction" when loading collagen casings... What is affected if you load casings the opposite direction.. Do they break easier or something ???
Even if you load them the wrong way they aren't prone to many more blowouts, it has to do with pushing the casing out vs pulling it off. Being loaded backwards can create extra tension and "swirls" inside the stick, it's not going to make a big difference when home processing!
Hey guys I have learned more in the past week than in years of failures.Waltons IS my go to place for information and supplies.Thanks
Great information. Thank you!
Please slow down the presentation to make it more intelligible. I had to stop and replay sections several times to 'get' what was being stated!
Thanks Don, we now also try to put a full script of the information we have presented on meatgistics.com to help with the fact that both Austin and I talk a little fast sometimes. We have concentrated on getting better at this in our newer videos.
I slow the speed down to 0.75 and it is better .
Do you have sheep casing
There is a mention at ~6:15 "Load the casings in the proper direction." Can you clarify?
Hi Dave,
Yes, the casings are directional. If you have a new strand you will see one end look just like the thumbnail for this video, totally opened, that is the end that gets loaded onto the stuffing tube. The other end will be pressed down and the entire opening will not be visible. If for some reason the closed or opened end is not easily identifiable you can determine which end to load by looking at the way the collagen "stacks". They almost look like bowls stacked into each other, the part that would be the bottom of the bowl would be loaded on the stuffing tube. Let us know if you have any other questions!
Thanks! Never would have thought the direction mattered, appreciate the info.
Dave K
Hi ‘57
How can I get your product to trinidad
Excellent video!
Excellent Video... He did such a GREAT job!
Do you deliver to Australia
Awesome video, thanks!
Just the info I needed. Thanks!
I nèed cassings. How can i buy am from East Africa 🇹🇿
How well do these casings grill, my past experience with collagen casings didn’t go so well, the brats split open once hitting the grill grate . Grill temp was at about 375 to 400 degrees
Any halal options ?
Hi good day. What type of casing would you suggest to use in blood pudding production. The final product has to be boiled so the casing has to be able to withstand that.
Can you put fresh cashing sausages in the freezer and for how long I can keep them there?
Do I have to prick air holes out of casings!
Is this college cassings hallal products
Thank You sir,
What kind of collagen are the casings made from
These are from cow hides.
@@Waltonsinc YIPPY YAHOOOOOO.....
We all happy that pleased you that much!
do you guys carry curved collagen casings?
We stock one variety of curved collagen casings, in a 32mm size, but they are also available from a 20mm up to a 43mm. For quantity and pricing, please email us at cs@waltonsinc.com or visit www.waltonsinc.com/contacts/ to submit a request for pricing and more information.
+Walton's Inc. that's great I'll do that thanks....
Walton's Inc. Aa
Which of those casings can I use for smoked kielbasa
natural and collagen 32mm
Hi, thank you very much for the tutorial. I was wondering however if you might be willing to post exact instructions on a cooking cycle in a four trolley smokehouse. I do not smoke my sausage, but when using natural casing I did redden till a core of 36 degrees Celsius, and then steam with a Delta 25 degree program till I achieved a 78 degree Celsius cabinet and a 72 degree Celsius core. Obviously I had to change this with Collagen, but my results have been erratic and rather costly. I achieved 3 consecutive cooks with minimal bursting followed by 4 consecutive cooks of plus 60% bursts in the cooker. I cook a 1 metric tonne batch per cook. The loss was significant enough for me to run the other way and never look back. But am willing to stick it out and give it another try. Please help.
Hello Neil,
There are just too many variables to be able to provide a satisfactory answer to this, humidity, seasoning and type of meat would all come into play. Sorry!
Thanks for the reply, I was told elsewhere to apply a dry heat for at least 40 minutes at 0 percent humidity so will attempt that on Monday.
I made some snack sticks using 2 parts venison , 1 part beef, 1 part pork,and high temp cheese and came out dry.What can I do to correct this ?
The 3 things I would recommend are to make absolutely sure that you are getting good protein extraction. This will prevent the fat from rendering out during the smoking process. To the same end, you can add a binder which will help, Super Bind is my current favorite, it has Carrot Fiber and Potato Starch. So you get the water holding capacity of the Carrot Fiber and the Potato Starch will gel at around the same temperature that the meat starts to expel its water, so it absorbs it and keeps it in your stick. The third thing I would recommend is follow our smoking schedule for snack sticks and add moisture to your smoker. For the moisture check out our Cured Sausage 205 Advanced Thermal Processing video.
Also make sure you don't over cook
But i've hanged a fresh casing without it breaking???
Yes, fresh "can" hang in a smokehouse sometimes but if you try to go with a longer "run" they aren't strong enough and can break under their own weight.
@@Waltonsinc Well i've hung a pretty big one (around 0.7x bigger then this imgur.com/a/Bxa4ERZ) and i've had no problems... Didn't break at all...
@@Waltonsinc You know what, i'll just send the sausage in question. The size of the sausage is (a guess) like 20-30cm. imgur.com/a/31AjXpy
Nice pic, I would say two things helped you out here. The length of the sausage on either side isn't very long, we are more concerned when it would be 3+feet on either side of the smoke stick. Plus, I think hanging it from the open end might actually give it more stability as the meat isn't pushing down towards the open ends. That second one is just a guess though!
Why... "The proper direction" when loading collagen casings... What is affected if you load casings the opposite direction.. Do they break easier or something ???
Even if you load them the wrong way they aren't prone to many more blowouts, it has to do with pushing the casing out vs pulling it off. Being loaded backwards can create extra tension and "swirls" inside the stick, it's not going to make a big difference when home processing!
@@Waltonsinc Thank you for the explanation...
which casings do i use for reloading ammo.
Why's this in my recommended? TH-cam algorithm gone wild again?
Oh my God, I'm not eating meat any more.