Casing question - BBQ Central

Go Back   BBQ Central > General > The Sausage Factory
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-27-2007, 08:59 AM   #1
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Casing question

Whats the difference in using Collegan cassings and "natural/hog" casings. I can find the collegan cassings local. Not sure about the hog casings.

Thanks.
__________________

__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 12-27-2007, 11:53 AM   #2
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Texture. I used collegan once and didn't care for the texture of the finished product. I use natural now and like it much better. The natural are more work also, they have to be rinsed and soaked before using, but well worth the effort.
__________________

__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 12-27-2007, 12:50 PM   #3
Graduate of BBQ Central
 
oompappy's Avatar


 
Join Date: Apr 2005
Location: Finger Lakes NY
Posts: 665
The big grocery stores around here sell small packs of natural casings in the meat case. Usually near the bricks of lard, chicken feet, etc.
Check the supermarkets in your area.
__________________
Oompappy's Page...
oompappy is offline   Reply With Quote
Old 12-27-2007, 02:37 PM   #4
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
I'm a big fan of the natural casings..collegen have there uses...but for fresh sausage I like the natural...you should be able to get them at a grocery store like pappy said..or check with a butcher..or online.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 12-27-2007, 02:41 PM   #5
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Re: Casing question

Haven't used a whole lot of collogan but have used some. Some of the differences I have noted twixt the two are as follows: Collagan is more expensive..convenient and easy to use. Doesn't require soaking or washing. You dont have to keep it cold. It has an indefinite shelf life at room temps. In comparison to guts collagan is more uniform in diameter and easier to maintain some semblence of portion control. A strand of filled casing will weigh real close to another of the same length. As compared with guts collagan is not the least bit stretchy and has a memory function which makes it harder (but not impossible by any means if you dont overstuff it) to form it into links. It has a tendency to want to return to its original shape. Texture wise..I havent noticed much difference. I have sampled some sausage which I woulda swore was guts but was actually collogan. Collagan does not play well with tapered stuffing tubes. On my stuffer tube for example..which is tapered.. I cant load much collagan on there because when it hits the expanded part of the tube it's refusal to stretch stops it from loading past that point. If I was going to be using collogan very often I would spring for a straight walled stuffing tube. Think the best thing to do might be to try both guts and collogan and see which you like best. Might find it prudent to reserve one or the other for certain specific applications..such as using collagan on typical long sausages such as Polish or Andouille...while reserving guts for sausages which are usually expected to come in specific sized individual links. Guts much mo easier to twist up into links.

bigwheel


Quote:
Originally Posted by Bill The Grill Guy
Whats the difference in using Collegan cassings and "natural/hog" casings. I can find the collegan cassings local. Not sure about the hog casings.

Thanks.
bigwheel is offline   Reply With Quote
Old 12-27-2007, 05:19 PM   #6
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
I found it impossible to link the collegan!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 12-27-2007, 05:20 PM   #7
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by Nick Prochilo
I found it impossible to link the collegan!
you need to tie them off......
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 12-27-2007, 05:36 PM   #8
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Nick Prochilo
I found it impossible to link the collegan!
you need to tie them off......
I know that now!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 12-27-2007, 05:45 PM   #9
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
I prefur 19mm collegan for breakfast and natural for every thing else.
__________________

__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:07 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.