So I’m getting set to case up a batch of pepperoni using collagen casings. I Joe that with natural casings you want to let the sausages dry overnight to get a good snap. Is it necessary to do the same with collagen or can I go right from casing into the smoker? I’m not doing a fermented sausage, just straight smoked and cooked. Included is a pic of my farce, which has had a full 24 hours already to let the cure do its thing.
by Lo-Fi_Pioneer
3 Comments
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No need to dry. I get the best results with a prodigious pricking before the heat
No need to let it set.
But you’re not going to get any real snap from collagen casings. I generally hate them. They do nothing for texture like natural casings do.