protein coated casings

[crustyo44]

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.

[Big Guy]

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

[dorsets21]

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