Collagen casings for brats
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Im please with the ease of the stuffing. I’m very happy with the bite and texture. But, every time I cook I end up with meat squirting from both ends of every brat. I’m using 32 mm smoked. I can’t tell if the casings are shrinking up or if the meat is expanding out. It’s anyone else having this problem? Or am I Doing something wrong?Thanks for the help.
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Interesting
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jeffchris83 How are you cooking them? 32mm smoked should only be used if you are going to smoke them at low temps for long times, like you would with a cured sausage. If you are cooking them on a grill or in a pan or even oven at higher temps (anything above 225° for sure) then you need to be using Fresh Collagen.
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jeffchris83 How are you cooking them? 32mm smoked should only be used if you are going to smoke them at low temps for long times, like you would with a cured sausage. If you are cooking them on a grill or in a pan or even oven at higher temps (anything above 225° for sure) then you need to be using Fresh Collagen.
Jonathon I figured that I had to be doing something wrong. I smoked some at 185f to an IT of 165f and they turned out perfect. Thanks for the info.
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