White on casing

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

White on casing

Postby BILLTRU » Sat Oct 22, 2011 2:17 pm

Maybe someone can tell me why I get a white substance on my collagen casing when I make pepper sticks. It shows up maybe a week or so after making it, I just wipe it off and there is no taste to it. Other then not looking very appealing it taste fine. I use a pre made seasoning from Hellers and it happens any time I use collagen casings. Any input would be greatly appreciated, Thank you
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