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Old 01-05-2011, 02:00 AM   #1
Nov 2010
Big Rapids, Michigan
Posts: 79
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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, 06:38 AM   #2

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, 04:49 PM   #3
android's Avatar
Jan 2009
Ames, Iowa
Posts: 3,062
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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, 04:59 PM   #4
JohnTheBrewist's Avatar
Nov 2010
Posts: 617
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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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