hi guys and gals
tried using collagen skins
so why do the collagen sausage skins split when I try to twist link them
NCPaul wrote:They have almost no stretch capacity, unlike natural casings. I've found if I want to link them, it's best to pinch the sausage as it's coming out of the stuffer where I want to link it later. Some others extrude the sausage as a continuous length, the after allowing the sausage and casing to set overnight in the fridge, cut it into links with open ends. There are some trade offs to using the far more affordable casings.
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