From my experience the edible collagen casing is really none edible. I don't know but maybe you like them better than me ,my friend and family.
This is my first go around using the collagen casings. They are not as good as using fresh casings, I will agree, but not near expensive either. They do have their place. I cooked some breakfast links this morning and the casings turned loose while cooking in the cast iron pan. No big deal. Just pull it off
I put the breakfast links in the smoker for about 30 minutes just for flavoring. This had me worried a bit as I did not use a cure in the meat. So I got them off a little earlier than I wanted to and shocked in ice water to get the temp down. Then I went into speed mode to get them in the freezer. I will definitely use a cure next time
A pic of them air drying and packaged
Very nice!
Well, here is the final word on these homemade hotdogs. They are freaking outstanding!!!!
They went in the smoker with heavy smoke for 1 hour, then in a pot of 180deg water till they hit 154deg.
The casings turned loose on the ends. However, I think that was caused by air pockets and I think I can eliminate that next time. For now just peel the excess off. I had my wife try one, and she asked what meat goes in it so she can start looking for meat sales
Hey those look great. Curious as to what your recipe is. I make them all the time. Recipe I use 3 1/2 # chuck, 1 1/2# pork butt, 1 oz kosher salt, 2 tsp pink salt, 2 cups ice water mix and let sit in fridge for 24 - 48 hrs. Add 2 TBS dry mustard, 4 tsp hungarian paprika, 2 tsp toasted and ground coriander, 1/2 tsp ground white pepper, 2 TBS minced garlic, 4 TBS light corn syrup, 11.3 gms hunters special meat binder (Butcher & Packer supply). I basically follow you procedure from there but stuff into 24-26 mm sheep casing. (purchase them from Syracuse casing company - they are a little pricey but 100% from the US not China and are of excellent quality. What smoke wood do you use?
