Cellulose Casings out of Stock?

[deanlorensen]

Anybody wanna give their opinion on cellulose vs natural hog casing regarding brats/dogs? My wife really doesnt like the 30-32 hog casings due to the size. Im a novice and have only ever used hog casings. Thanks

[Tex_77]

deanlorensen for brats I would give fresh collagen cases a try, they are a breeze to use.

[pr0wlunwoof]

deanlorensen

I have to agree. I think the 30-32 is kind of large also, I purchased some 32-35 and they are huge for a regular bun. I have been looking for tubed 26-28 casings and haven’t found any as of yet.

The 32-35 are great for Italian sausages though.

I have yet to use cellulose for anything, but I might give it a try next round as I have some in stock.

[TexLaw]

deanlorensen Personally, I don’t like cellulose casings as much as natural casings, but you ought to give them a try and see what you think. I don’t dislike cellulose, mind you. I just prefer natural.

Another good option for you are the 24-26mm tubed sheep casings. They are very easy to load, but you need to take a little more care stuffing them, as they are not as tough as hog casings and can blow out more easily. The trade-off is that they are more tender on the final product, and that makes for a great dog.

[AdamCA]

Just want to point out that the cellulose casings are used to make a skinless product, you take them off after you cook whatever it is you made. I don’t mean any offense if you already knew that but just in case I thought I’d point that out.

[Cabelas90]

deanlorensen For Brats I would not run cellulose however a collagen for a fresh brat would be fine! Looks like you could get a 30mm fresh collagen.
If its a cooked Brat or hot dog the cellulose work great But wont take on any smoke flavor. Once they are cooked and cooled you just peal the casings off.

[Jonathon]

I want to amplify what AdamCA pointed out, Cellulose are for skinless products. I’ve not sued them for a fresh product and I don’t think they’d be great for that purpose. Pepperoni sticks that we made skinless were excellent though. I think we did them once as fresh and didn’t like it as it sort of forces you to either cook them really slow or sous vide them and the casings 100% need a water bath to release.

[pr0wlunwoof]

I am going to use the cellulose to make skinless hotdogs. I found some 21mm small batch so I am going to give them a try if I ever get the time. I might just buy ground beef to save time and effort.

[Jonathon]

pr0wlunwoof a good easy way to add some good flavor to that would be to get some beef bones and to use the marrow and mix it in with the ground beef

[pr0wlunwoof]

Jonathon

That’s an interesting idea. I have been using Dasida Soup Stock, Beef Flavor in some other recipes that might help boost the flavor in a hotdog as well.

[Jonathon]

pr0wlunwoof Obviously I am biased but these really might have been the best burgers I have ever had https://meatgistics.waltonsinc.com/topic/1443/gourmet-burger

[pr0wlunwoof]

Jonathon Yeah those burgers look terribly good. I dont use High temp cheese, but I have found that sharp cheddar works well in the patties. I cook burgers on a homemade flattop and the sear that puts on them really makes a difference.