Collagen Casings

[ericrice]

I inadvertently ordered flat collagen casings instead of synthetic. Had plans to make summer sausage. I think I had read the flat collagen can't be poached or otherwise heated. Anyone know if that is accurate or if I am able to use them to temps up to 180F/82C poaching or steaming?

Still looking and on Len's site was where I first saw not to use them for steaming or poaching (on his main page). However for his beef summer sausage which does get cooked at temps to 180F/82C he does state to stuff into collagen casings.....

[BriCan]

Anyone know if that is accurate or if I am able to use them to temps up to 180F/82C poaching or steaming?.

If it dose not say waterproof anywhere ... I would not

[wheels]

I've poached large (inedible) collagen casings:

http://www.localfoodheroes.co.uk/?e=466

Don't get them too hot though.

HTH

Phil

[Oddwookiee]

Are you positive it's collagen and not a clear fibrous casing? I use a 2 1/2" fibrous casing on my summer sausage and cook it at 200F in the smokehouse to no detriment. What is the precise labeling on the casing?

[ericrice]

Thanks all for your responses. Oddwookie - they are definitely inedible collagen (description below from sausage maker)

60mm (2 3/8") x 24" Flat Collagen Casings These casings are most popular for beef summer sausages and pepperoni.

BriCan - I don't poach mine to cook them, i use an electric hotplate in my fermenting chamber with a pan of water that produces steam so basically I'm cooking them in a high humidity environment.

I'm going to give it a try and I'll report back on how I made out....

[wheels]

I should have added to my post: "But when I cooked them in the oven the temp accidentally got to about 100°C and they dissolved!"

Phil

[ericrice]

Thanks for the update - looks like I'll be walking a fine line between success and failure. I guess I won't keep them hanging when I go to cook them then. Thinking I'll try a sheet pan with a rack to elevate them and steam away. Fingers crossed. Update on the disaster (or success) tomorrow...

[Oddwookiee]

In my opinion & experience, a collagen casing that big is too big a risk to mess with. I use 21mm x 50' length pepperoni stick collagen casings and stuff them in a continuous strand, doubled back every 42", then hung over a metal rod in the smokehouse. They're touchy; if they get abraded or poked, they can rip very, very easily. I don't think I'd ever work with a summer sausage sized collagen. Look around, you can very easily get fibrous casings that are much better suited to a hot cooking environment. Probably a sight cheaper, too- collagen is much more expensive then the fibrous.

[ericrice]

Yes, I usually get and use synthetic for this purpose. I either mis-ordered or they sent the wrong casings this time. Too close to the holiday to wait for anotehr shipment so I'm full steam ahead and hoping for the best. Worse case I lose ~10 pounds of seasoned pork/beef.......

[wheels]

FWIW my casings were the 90mm collagen from Butcher and Packer in the US.

Phil

[ericrice]

Success

Low and slow and the casings held up fine. I basically steamed them to get them to temp.