<![CDATA[Linking collagen]]>What’s the easiest way to link collagen cased sausages/beats so that the stay linked and when you cut them you get the nice rounded ends? I’m worried that I should’ve gotten the natural casings instead of the fresh collagen even though I’m new to this. Thanks.

]]>https://waltonsdev.nodebb.com/topic/1969/linking-collagenRSS for NodeThu, 10 Sep 2026 21:20:40 GMTFri, 17 Jan 2020 12:34:46 GMT60<![CDATA[Reply to Linking collagen on Mon, 20 Jan 2020 17:24:22 GMT]]>Jonathon Paging Dr. Oz!!!

]]>https://waltonsdev.nodebb.com/post/11661https://waltonsdev.nodebb.com/post/11661Mon, 20 Jan 2020 17:24:22 GMT<![CDATA[Reply to Linking collagen on Mon, 20 Jan 2020 16:47:15 GMT]]>Tex_77 I eat almost no soy. I know this has the potential to start some disagreements but the phytoestrogen present in soy scares me. I’ve listened to a bunch of different people say a bunch of different things but I heard Dr Rhonda Patrick say that too much is no good on Joe Rogan and decided I was just gonna cut it out. I know, I know, total “Bro Science” but as I get older, I am doing everything I can to stop the depletion of testosterone in my body! I already don’t put muscle on like I used to, so I am not doing anything to possible make it worse!

]]>https://waltonsdev.nodebb.com/post/11657https://waltonsdev.nodebb.com/post/11657Mon, 20 Jan 2020 16:47:15 GMT<![CDATA[Reply to Linking collagen on Mon, 20 Jan 2020 15:04:39 GMT]]>Jonathon I can bring you as much wheat, corn, milo, or soybeans you want!

]]>https://waltonsdev.nodebb.com/post/11626https://waltonsdev.nodebb.com/post/11626Mon, 20 Jan 2020 15:04:39 GMT<![CDATA[Reply to Linking collagen on Mon, 20 Jan 2020 15:02:32 GMT]]>Tex_77 We are planning on doing that for one of these livestreams, the issue is the time! Hopefully, with one of these ones in the middle of the summer, we can make this happen!

Also, I think it depends on what you mean by “cook” if you mean heat things up that Austin bought at the store probably him. If you mean taking scratch ingredients, like growing your own wheat, milking your own cows and what not then certainly me! Okay, just kidding on the wheat and milking but I generally try to make things from as much of scratch as is reasonable.

]]>https://waltonsdev.nodebb.com/post/11624https://waltonsdev.nodebb.com/post/11624Mon, 20 Jan 2020 15:02:32 GMT<![CDATA[Reply to Linking collagen on Fri, 17 Jan 2020 21:54:30 GMT]]>Jonathon I’ve often wondered who is the better cook, you or Austin? Maybe its time for a cookoff other then pizza? I’m putting my money on Team Blue!

]]>https://waltonsdev.nodebb.com/post/11494https://waltonsdev.nodebb.com/post/11494Fri, 17 Jan 2020 21:54:30 GMT<![CDATA[Reply to Linking collagen on Fri, 17 Jan 2020 21:39:10 GMT]]>Tex_77 there is one small downside but it only happens if you cook too fast and too hot. You can get bulbs at either end of the sausage, it looks almost like a dogs bone when it is done. I’ve never done it because I am perfect but Austin has probably done it a few times! jk

]]>https://waltonsdev.nodebb.com/post/11486https://waltonsdev.nodebb.com/post/11486Fri, 17 Jan 2020 21:39:10 GMT<![CDATA[Reply to Linking collagen on Fri, 17 Jan 2020 21:06:37 GMT]]>Tex_77
No. Just looks cool.

]]>https://waltonsdev.nodebb.com/post/11480https://waltonsdev.nodebb.com/post/11480Fri, 17 Jan 2020 21:06:37 GMT<![CDATA[Reply to Linking collagen on Fri, 17 Jan 2020 17:44:55 GMT]]>Other then appearance, is there any real disadvantage to not having the ends of brats/sausages twisted off?

]]>https://waltonsdev.nodebb.com/post/11469https://waltonsdev.nodebb.com/post/11469Fri, 17 Jan 2020 17:44:55 GMT<![CDATA[Reply to Linking collagen on Fri, 17 Jan 2020 15:31:42 GMT]]>Njlungbuster tie with string, time consuming though

]]>https://waltonsdev.nodebb.com/post/11458https://waltonsdev.nodebb.com/post/11458Fri, 17 Jan 2020 15:31:42 GMT<![CDATA[Reply to Linking collagen on Fri, 17 Jan 2020 14:30:57 GMT]]>Jonathon I was afraid of that. Damn. Should’ve went with my “gut”(see what I did there lol) and bought the natural instead. Live and learn I guess.

]]>https://waltonsdev.nodebb.com/post/11447https://waltonsdev.nodebb.com/post/11447Fri, 17 Jan 2020 14:30:57 GMT<![CDATA[Reply to Linking collagen on Fri, 17 Jan 2020 14:28:23 GMT]]>Now, you can mitigate them opening back up by twisting them hard and then slightly freezing them before cutting them into individual links but the rounded, closed edges are most easily achieved with natural casings.

]]>https://waltonsdev.nodebb.com/post/11446https://waltonsdev.nodebb.com/post/11446Fri, 17 Jan 2020 14:28:23 GMT<![CDATA[Reply to Linking collagen on Fri, 17 Jan 2020 14:27:16 GMT]]>Njlungbuster That’s the biggest downside to collagen. Check out this portion of Fresh Sausage 104 - Casings for Fresh Sausage

ADVANTAGES AND DISADVANTAGES TO COLLAGEN AND NATURAL.

The main advantage of Collagen over Natural Hog Casings is that Collagen does not require any preparation, you simply remove it from the package, load it onto your stuffing tube and begin stuffing. Collagen casings are also stronger and less prone to blowouts when stuffing than Hog Casings are. The main disadvantage to Collagen casings is that they will not hold a twist, once you cut them to separate them they will come unraveled.

Hog Casings main advantage over collagen is that it will hold a twist once cut. Its major disadvantages are that they have to be rinsed and soaked (and sometimes flushed) and they are more susceptible to blowouts during the stuffing process.

]]>https://waltonsdev.nodebb.com/post/11445https://waltonsdev.nodebb.com/post/11445Fri, 17 Jan 2020 14:27:16 GMT