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Old 01-05-2011, 01:00 AM   #1
parrothead600
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Default Sausage casing questions

A couple of years ago I made a 25# batch of Venison Bratwurst. I used natural Whole Hog casings. I found that after soaking them in warm water for the recommended time, they were very easy to work with. Also I liked the fact that I could just twist the sausage into the desired length & cut it off at the twist & it would somewhat retain the shape without having to tie it off.
The thing that I did not like was the fact that I could not bite thru the casing, even after boiling the brats in beer. I am considering using collagen casings this time. Would this be a good idea or did do something wrong with the Natural casings the first time?

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Old 01-05-2011, 05:38 AM   #2
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I buy natural casings from a local meat market and I've never had a problem. They're a little tough, but I like prefer it that way. I've never tried collagen though.

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Old 01-05-2011, 03:49 PM   #3
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i just did my first batch of italian sausage with natural casings from the local butcher and they didn't seem tough to me.

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Old 01-05-2011, 03:59 PM   #4
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I've only ever used Hog casings for both fresh and smoked sausage, never had a problem with toughness. Maybe the ones you got were really old...?

Sorry, can't help with the collagen casings either.

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