Mrobisr, thank you

Mrobisr, thank you

Thanks Mean Dean and twilliams,
I am now sure it was the collagen casing. I never looked at what the casings were made of at the old place, They were the right size, worked the first time and had been using since. I went with the size as first order of picking and mush have been on collagen at the time. I’ll use fibrous from now on.

Everything about them turned out great except the skin but it comes off completely if one is careful in pulling it off. If one tries to quickly rip it, it pulls meat with it. Next batch will be perfect I’m betting, as long as I use fibrous.

I made 150 pounds summer this weekend and used two kinds of casings. One was a pre struck fibrous casing the other non edible collagen, non struck casing.

The prestruck ones didn’t stick, the others did. Everything else was the same. What is problem. This happened last year on one batch as well. I’ve been making summer sausage for a couple decades and my former supply place closed so I found Waltons. A buddy brought the cabelas pre struck ones.

My thought is it is the casings as last year’s batch that stuck were the ones from Waltons as well as this year.

If it is the casings, what casings do you recommend for a summer sausage that will weigh in the 5 pound range?