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Meatgistics - Walton's - Community
E

Ed_Orum

@Ed_Orum
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My First Posts on Meatgistics
  • E

    I made a batch of breakfast sausage. This is my first time using collagen casings. I used 19mm Mahogony edible collagen casings.
    Well, I pan fried them this morning and the casings were like rubber. I was able to slide the sausage out of the casings so all was not lost.
    Any ideas why the casings were not really edible?
    Thanks in advance
    Ed

    • read more

  • E

    I made a 5# batch of pepperoni over the weekend.
    It is not as stiff as it should be, I can press my finger against it and it will dimple.
    Other than that it tastes great, looks great, smells great and everyone is eating it up, its is just that it has more the consistency and feel of a regular sausage than a stick of pepperoni.
    Here is what I did:
    Meat…half pork butt, half beef chuck
    Spices
    Tenderquick, 1 teaspoon per pound plus one extra (six teaspoons)
    Wine, about a cup
    Water, about half a cup
    No extra salt, just what was in the Tenderquick.
    I made the cubed the meat on Saturday, cubed it, put in the cure, spices, wine and water, then mixed it and ground it up.
    Let it sit overnight in the refrigerator over night.
    Next day, I stuffed it into natural hog casings.
    To cook it, I put it in the smoker (without smoke at this point) at 130 degrees for two hours
    Next, I kicked up the temperature to 150 degrees for another two hours, still no smoke.
    Last I raised it to an internal temp of 170 degrees. This took about half an hour from the 150 degree mark and thats when I added the wood chips for smoke. When it hit 170 degrees I took it out of the smoker.
    Next, it went into an ice water bath for about 20 minutes.
    Last, I hung it up again to air out indoors for about an hour, then put it away in the refrigerator.
    It is a Master built electric smoker, I made a rack so the sticks hang vertically.
    Sadly, the 5lb batch will be gone by tomorrow evening, and everyone loves how it tastes. It just needs some help with its presentation.
    So what did I miss and how do I get it to be stiffer like pepperoni should be?

    Thanks,
    Ed

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  • E

    I purchased some Clear Collagen casings to make pepperoni. Today when I tied them off all was well, but when I went to hang them up they simply did not hold the weight of the pepperoni sticks and tore apart.

    The sticks weighed from 12-13.5 oz each. I had to break out my hog casings, tear all the meat out of the collagen casings and stuff them into the hog casings.

    So what is the secret to clear collagen casings…is it possible Waltons mis labeled the casings and I really got Fresh Collagen casings?

    • read more

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