Z-Linker

[Derek_D]

Jonathon or Austin will the Z-Linker work for natural casings and collagen casings?

[Jonathon]

Derek_D https://www.youtube.com/watch?time_continue=4&v=VSf92fHXKFc&feature=emb_logo when we zoom in pay attention to the sausage, we were looping it back and forth on a tray earlier and it made some odd crimps but the Z linker had no problem with it. This is collagen but it absolutely works for Natural as well.

[Derek_D]

Jonathon I talked this over with my main employee. He seems to think it’s not worth the investment. I do like the way it leaves the ends somewhat crimped down. When we ran the batch last weekend we cut them with a knife and that left them more ragged and product oozing out. Hmmm, decisions, decisions.

[Jonathon]

Derek_D Was it oozing out during cooking or just when you cut it? If it was when you cut it I’d either cut back on water in your mix, add a binder (if you aren’t) and/or stuff them a little less full. If it is during the cooking process I’d recommend starting and finishing them a little lower in temp.

[Derek_D]

Jonathon it was more in the cutting process. Just not nice and neat like the Z-Linker was showing. Just a bit stuck out after cooking. That didn’t bother me. In this first batch we did not add any water or binder. Our normal process is to grind threw a 3/8" plate once then a 3/16" plate. This time we tried grinding twice threw the 3/8" plate to give it a bit more texture. We agreed after trying them that we need to go back to the 3/8" then 3/16". Chunks are almost too big. This is all in testing phase now. If we do need to add water/binder I will need to revise my recipes. Which is no big deal since I haven’t submitted them yet.