• I have a Walton’s 7# dual speed SS Stuffer. I am not able to get the Waltons 32mm collagen Smoke casings ovet the 22mm stuffer tube! Walton’s chart for casings vs tubes says that is a go. WHAT GIVES???

  • Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage

    ewspears Yes, it absolutely can be a tight fit! I find it is easier to do in smaller amounts and also make sure you are putting it on the correct way. If you imagine the collagen as bowl stacked inside of each other the “bottom” of the bowl should be loaded first. If it does not work for you the 16mm that comes with it is your next best option.


  • Jonathon Thanks for your explanation! Previously I had thought the cardboard tube was supposed to slip over the stuffing tube. Using your “bottom of the bowl” info, I was easily able to slip the casings from the cardboard tube onto the stuffing tube.


  • ewspears said in Collagen Casings Problem!:

    I have a Walton’s 7# dual speed SS Stuffer. I am not able to get the Waltons 32mm collagen Smoke casings ovet the 22mm stuffer tube! Walton’s chart for casings vs tubes says that is a go. WHAT GIVES???

    Given the scenario of ewspears and having already prepped his casings if it cannot be made to work are the casings a loss or can they be saved?

    My apologies to ewspears for hijacking (sort of) your post.

  • Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage

    ewspears We are a little confused on what the cardboard tube is? I checked one of the new boxes of our stuffers and the do not come with cardboard tubes and our collagen does not? Did you purchase the collagen from someone else? If you did then did they pre load it on a cardboard tube? One more thing, different vendors might have slightly different tolerances for collagen, a 32mm from one manufacturer might not be the exact same as someone elses, just something to keep in mind!

  • Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage

    denny66 For the collagen there is not any prepping that would be required, collagen doesn’t need to be soaked or rinsed first. If you mean his hog casings then yes, they can be recovered as long as he still has his initial salt solution that they came in, he just has to put them back in that bag and they will be ok. If you tossed that solution, which most people would do, or they were homepacks (packed in salt) I would toss them, it’s not worth it, spoiled casings stink like nothing you want to imagine!


  • Jonathon You’re right there wasn’t any cardboard tube. I mistakenly thought so since the casings were so stiffly round when packed together. Once I got them on the stuffer the stuffing went ok but when I tried to twist into links new problem started. From watching your videos I knew I couldn’t use my usual 3.5 turns I use with Hog gut. I tried 2 turns but that unwound about half the time; so I tried 2.5 to 3 turns and that seemed to hold but I was getting too many casing ruptures.
    The extra work to prep the hog casings is well worth it to me for the better performance!

  • Team Blue Regular Contributors Green Mountain Grill Masterbuilt

    ewspears One thing that can cause those blow outs is overstuffing the casings, but they just don’t hold the twist like the natural casings do. Everything has its pros and cons and for collagen casings that’s definitely on the cons list.

Suggested Topics


About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

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!

Community Statistics

24
Online

20.5k
Users

5.8k
Topics

111.5k
Posts