<![CDATA[Collagen casings for brats]]>image.jpg 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.

]]>https://waltonsdev.nodebb.com/topic/2083/collagen-casings-for-bratsRSS for NodeFri, 11 Sep 2026 01:43:22 GMTSun, 09 Feb 2020 17:34:25 GMT60<![CDATA[Reply to Collagen casings for brats on Tue, 11 Feb 2020 20:40:16 GMT]]>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.E9C7EBED-310A-4CC0-985E-1605A63D29CB.jpeg

]]>https://waltonsdev.nodebb.com/post/13088https://waltonsdev.nodebb.com/post/13088Tue, 11 Feb 2020 20:40:16 GMT<![CDATA[Reply to Collagen casings for brats on Tue, 11 Feb 2020 14:51:18 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/13069https://waltonsdev.nodebb.com/post/13069Tue, 11 Feb 2020 14:51:18 GMT<![CDATA[Reply to Collagen casings for brats on Sun, 09 Feb 2020 19:22:03 GMT]]>Interesting

]]>https://waltonsdev.nodebb.com/post/12996https://waltonsdev.nodebb.com/post/12996Sun, 09 Feb 2020 19:22:03 GMT