Jonathon this is what I ordered. 21 mm Fresh Collagen Casings 3-pack.

Did a batch of Maple Sausage links this weekend. Used the 21mm clear collagen casings. When I went to cook them for supper tonight most of them split open. I used 75-25 pork and the seasoning only. This is not something I would be proud to sell. Any thoughts?

Looking good!

That looks fantastic!!

Sweet!! You will love it! I have used mine a few times and the results have been awesome!

Jonathon it was more in the cutting process. Just not nice and neat like the Z-Linker was showing. Just a bit stuck out after cooking. That didn’t bother me. In this first batch we did not add any water or binder. Our normal process is to grind threw a 3/8" plate once then a 3/16" plate. This time we tried grinding twice threw the 3/8" plate to give it a bit more texture. We agreed after trying them that we need to go back to the 3/8" then 3/16". Chunks are almost too big. This is all in testing phase now. If we do need to add water/binder I will need to revise my recipes. Which is no big deal since I haven’t submitted them yet.

Jonathon I talked this over with my main employee. He seems to think it’s not worth the investment. I do like the way it leaves the ends somewhat crimped down. When we ran the batch last weekend we cut them with a knife and that left them more ragged and product oozing out. Hmmm, decisions, decisions.

So excited to get my new batch of seasonings.

Maple Flavored Pork Sausage Seasoning
Habanero and Mango Bratwurst Seasoning
Onion and Garlic Bratwurst Seasoning
Apple Bratwurst Seasoning
Philly Cheese Steak Bratwurst Seasoning
Hatch Green Chili Flavored Brat
21 mm Fresh Collagen Casings 3-pack (for breakfast links)
32mm Fresh Collagen Casings Caddy (25 strands) (for brats)

These will all be small test batches to see what my customers like. I’m sure we will expand from here. Cheddar and pepper cheese high temp cheese will be added also to some batches.

I can’t wait to get the recipes approved from my inspector so we can start selling these.

Jonathon or Austin will the Z-Linker work for natural casings and collagen casings?

Joe Hell what’s the capacity on the Thunderbird? I have been tossing around buying a grinder/mixer for years. We have a old #32 butcher boy we use. Probably run 300-400# a day threw it.

Jonathon I would have to think you are crazy also. LOL. Although I do like the Willies better because I like the settle back end heat you get (that could be the pepper jack cheese). The Honey BBQ are great too. Actually my employees and my wife prefer the Honey BBQ over the Willies. I will definitely be making both again.

TODDG25 I used the Willies seasoning, sure gel, ECA, and cure.

Last weekend we made 13# of Willies snack sticks with pepper jack cheese in the 21mm casing and 13# of Sweet Honey BBQ sticks with cheddar cheese in the 19mm casing. Both turned out fantastic! The wife loves the Sweet Honey BBQ. I really like the 21mm casings. Not much bigger than the 19mm but makes a good stick size.

This sounds really good. I’m going to have to try some.

I second the Willies. Just made a batch of those over the weekend. Great flavor with a little back end heat.

I use rolled labels and a thermal printer. Not real fancy but works well.

Jonathon That’s good information. I did use sure gel. Thanks!

Jonathon I will be sure to let you know. How much water is recommended per pound of meat?

Jonathon Everything was very cold. Gasket was on correctly. I’m guessing I put 6 cups of water in into 15 lbs of meat. I had to use the smallest cone that comes with the 11 lb stuffer.

First run with venison snack sticks. Used Mandarin Teriyaki seasoning. 19 mm casings. These turned out fantastic!! I’m going to get some 21mm casings and try them. It was quite hard to crank the stuffer with the 19mm. Though it did work.