<![CDATA[Which Collagen casing for dry curing?]]>I purchased some Clear Collagen casings to make pepperoni. Today when I tied them off all was well, but when I went to hang them up they simply did not hold the weight of the pepperoni sticks and tore apart.

The sticks weighed from 12-13.5 oz each. I had to break out my hog casings, tear all the meat out of the collagen casings and stuff them into the hog casings.

So what is the secret to clear collagen casings…is it possible Waltons mis labeled the casings and I really got Fresh Collagen casings?

]]>https://waltonsdev.nodebb.com/topic/935/which-collagen-casing-for-dry-curingRSS for NodeThu, 10 Sep 2026 19:34:16 GMTMon, 17 Dec 2018 00:50:11 GMT60<![CDATA[Reply to Which Collagen casing for dry curing? on Wed, 19 Dec 2018 01:57:23 GMT]]>Jonathon
I was hanging them one at a time, so the max weight was 13.5 oz. The casings did not appear dry at all. Maybe just a bad batch of casing?

]]>https://waltonsdev.nodebb.com/post/2937https://waltonsdev.nodebb.com/post/2937Wed, 19 Dec 2018 01:57:23 GMT<![CDATA[Reply to Which Collagen casing for dry curing? on Tue, 18 Dec 2018 17:47:26 GMT]]>Ed_Orum You should be able to use collagen casings for that application so I’m not sure what happened there. How much did you try to hang on each side? Were they breaking when you only had one or where there a few links on a side and then they were breaking?

The only other thing I can think of is somehow the casings became a little too dry?

]]>https://waltonsdev.nodebb.com/post/2922https://waltonsdev.nodebb.com/post/2922Tue, 18 Dec 2018 17:47:26 GMT<![CDATA[Reply to Which Collagen casing for dry curing? on Tue, 18 Dec 2018 12:50:02 GMT]]>Jonathon
2-1/2 Lbs Chuck
2- 1/2 Lbs Boston Butt
Black pepper
Red Pepper Flakes
Anise Seed
Fennel Seed
Salt, 4 Tablespoons
#2 Cure, 1 Teaspoon
Sugar
Allspice
Red Wine

]]>https://waltonsdev.nodebb.com/post/2909https://waltonsdev.nodebb.com/post/2909Tue, 18 Dec 2018 12:50:02 GMT<![CDATA[Reply to Which Collagen casing for dry curing? on Mon, 17 Dec 2018 22:16:27 GMT]]>I have had great luck with the mahogany fibrous casings for dry curing.
Seems to slow the drying process and reduce the need for higher humidity
I also strongly recommend mold application as it enhances the flavor and also helps slow the drying process

]]>https://waltonsdev.nodebb.com/post/2902https://waltonsdev.nodebb.com/post/2902Mon, 17 Dec 2018 22:16:27 GMT<![CDATA[Reply to Which Collagen casing for dry curing? on Mon, 17 Dec 2018 17:07:40 GMT]]>Ed_Orum Anything is possible but I don’t think we would have as there is a noticeable difference in the appearance of clear and fresh collagens before cooking. Can you give me anymore of your process so I can find out what else may have caused it? I will talk to our application specialist to see what ideas he has. Water content and seasoning used would be helpful but any other information you could provide would help.

]]>https://waltonsdev.nodebb.com/post/2896https://waltonsdev.nodebb.com/post/2896Mon, 17 Dec 2018 17:07:40 GMT