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Product Rating:     Date Posted: 2010-11-20 14:29:07

casings

Posted By: Robert

Location: concord, MI United States

Comments: I purchased 100 printed 2-1/2x20 non-edible collagen casings. They shrunk more than the meat and ripped leaving the meat and all the juices hanging out the end of the casing. It left me with a very poor looking finished product and I had to make new summer sausage for my customer. I will stick with the fibrous casing and deal with the occasional wrinkle. NOTE FROM LEM: Although Fibrous casings are great with a little extra effort Collagen Middles can make your sausage look professional. With collagen middles it is necessary to soak them in salted water for 3-5 minutes. Drain. Stuff fully. Cooking temperature should not be hotter than 180 degrees. It is important to use a high humidity the last cycle of cooking to help prevent wrinkling. Also after the internal temperature of 165 degrees is reached give the sausages an ice bath or cold shower to bring the temperature down quickly. This will also help prevent wrinkling. When all these steps are followed a smooth professional looking sausage will be achieved.

Product Rating:     Date Posted: 2010-11-24 08:31:14

Great Casings

Posted By: Jessie

Location: albany, NY United States

Comments: These casings did everything I needed them to. I have awesome professional looking stuffed sausages. 5 Stars

Product Rating:     Date Posted: 2010-12-12 16:02:52

Terrible - Split wide open during cooking

Posted By: Matt Berne

Location: Sunman, IN United States

Comments: I have used the fibrous casings for years and had no problems. I tried these collagen casings and everyone of them split wide open during cooking. Imagine a 3 lb roll of salami split open to the middle down the entire length. Not very appetizing. NOTE FROM LEM: Although Fibrous casings are great with a little extra effort Collagen Middles can make your sausage look professional. With collagen middles it is necessary to soak them in salted water for 3-5 minutes. Drain. Stuff fully. Cooking temperature should not be hotter than 180 degrees. It is important to use a high humidity the last cycle of cooking to help prevent wrinkling. Also after the internal temperature of 165 degrees is reached give the sausages an ice bath or cold shower to bring the temperature down quickly. This will also help prevent wrinkling. When all these steps are followed a smooth professional looking sausage will be achieved.

Product Rating:     Date Posted: 2011-10-20 13:04:54

2 1/2 x 18 Collegen Middles

Posted By: Ben Yocom

Location: Clio, MI United States

Comments: Loved these casings. I purchased before reading some of the previous reviews and was scared but just pulled out of the smoker and they are awesome! I do not have a smoker that I can hang them in so maybe this is why but laying them down and rotating them was perfect for me. I will buy these again and tell others to buy as well.