www.sausagemaking.org

Hi Members,
Is there a difference in the sausagemaking process if I use protein coated or plain casings. The protein coated casings seem to be used more in a summer sausage style/size product.
Any benefits for a novice like me?
Regards,
Jan.
Brisbane.

The protien cases will shrink with the meat as it dries, regular collagen will leave an air space as the meat shrinks.

the protein helps to hold the casing to the meat during curing giving the look of natural casing, thats its main job, on the plus side you get more of a uniformed product ,the process is the same for both