Jonathon Thanks for the info. I’ll order some cellulose as well.

Jonathon Thanks. I thought I ordered fresh but maybe not. I’ll order the fresh next time. I do smoke on a WSM so hanging is not an issue. On another note, would it be OK to use cellulose casings on a smoked sausage that contains peppers and hi-temp cheese?

Jonathon UncleNorm Thanks for the responses. I did start out at 140 and worked my way up. After 3 or so hours I finished them in water until 155. Came out much better but not what I was looking for. I. Thinking maybe I ordered the wrong casing or maybe I was sent the wrong one. The package has 2301264 and says “clear collagen casings”. Thanks again for the help.

I’m making a smoked sausage using the fresh collagen casings from Waltons. I seem to have trouble getting them tender. I smoke them at around 175 and then stop and rinse them after they hit 155. I’m smoking on a WSM. The casings come out a little on the tough side. Is there anything I can do to make them more tender? Do I need more humidity in the smoker or a longer rinse? Any help is appreciated.