• Ok, so I’m thinking of trying my luck at dry sausage. Any one have any input on which I should use? Natural casing or collagen?

  • Team Blue Admin Walton's Employee Power User

    joduff have you considered inedible collagen? It takes some special preparation but it after that it does a good job on dries sausage. If you don’t want to do that I’d suggest beef middles, it’s what we used when we made a bunch of dried salami at waltons and they worked well for the most part. Just watch the strings when you truss them, dipping the strings in vinegar or something will help prevent unwanted mold, also using a “good” mold isn’t the worst idea!

    Good luck and as always, take pictures!

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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