<![CDATA[summer sausage casings stick to meat, Why]]>I made 150 pounds summer this weekend and used two kinds of casings. One was a pre struck fibrous casing the other non edible collagen, non struck casing.

The prestruck ones didn’t stick, the others did. Everything else was the same. What is problem. This happened last year on one batch as well. I’ve been making summer sausage for a couple decades and my former supply place closed so I found Waltons. A buddy brought the cabelas pre struck ones.

My thought is it is the casings as last year’s batch that stuck were the ones from Waltons as well as this year.

If it is the casings, what casings do you recommend for a summer sausage that will weigh in the 5 pound range?

]]>https://waltonsdev.nodebb.com/topic/5121/summer-sausage-casings-stick-to-meat-whyRSS for NodeFri, 11 Sep 2026 01:38:58 GMTMon, 07 Mar 2022 14:27:19 GMT60<![CDATA[Reply to summer sausage casings stick to meat, Why on Tue, 08 Mar 2022 14:27:54 GMT]]>Mrobisr, thank you

]]>https://waltonsdev.nodebb.com/post/72179https://waltonsdev.nodebb.com/post/72179Tue, 08 Mar 2022 14:27:54 GMT<![CDATA[Reply to summer sausage casings stick to meat, Why on Tue, 08 Mar 2022 12:40:55 GMT]]>bwese i use these and they stick extremely well every time.
https://www.waltonsinc.com/24-in-x-12-in-mahogany-fibrous-summer-sausage-casings

]]>https://waltonsdev.nodebb.com/post/72176https://waltonsdev.nodebb.com/post/72176Tue, 08 Mar 2022 12:40:55 GMT<![CDATA[Reply to summer sausage casings stick to meat, Why on Tue, 08 Mar 2022 02:46:46 GMT]]>Thanks Mean Dean and twilliams,
I am now sure it was the collagen casing. I never looked at what the casings were made of at the old place, They were the right size, worked the first time and had been using since. I went with the size as first order of picking and mush have been on collagen at the time. I’ll use fibrous from now on.

Everything about them turned out great except the skin but it comes off completely if one is careful in pulling it off. If one tries to quickly rip it, it pulls meat with it. Next batch will be perfect I’m betting, as long as I use fibrous.

]]>https://waltonsdev.nodebb.com/post/72149https://waltonsdev.nodebb.com/post/72149Tue, 08 Mar 2022 02:46:46 GMT<![CDATA[Reply to summer sausage casings stick to meat, Why on Tue, 08 Mar 2022 01:09:01 GMT]]>bwese did you give a proper ice bath after the immediate cooking process? I am assuming you did otherwise the fibrous casing would have stuck as well. I have not used the collagen casing so I’m fairly of no help at this point.

]]>https://waltonsdev.nodebb.com/post/72131https://waltonsdev.nodebb.com/post/72131Tue, 08 Mar 2022 01:09:01 GMT<![CDATA[Reply to summer sausage casings stick to meat, Why on Mon, 07 Mar 2022 20:02:29 GMT]]>My guess - it was the collagen casings. I’ve used collagen sheets for dry curing, and they stick. Never had that happen on summer sausage with fibrous casings. Protein lined casings stick to the meat as well.

]]>https://waltonsdev.nodebb.com/post/72112https://waltonsdev.nodebb.com/post/72112Mon, 07 Mar 2022 20:02:29 GMT