collagen wrap sheets

crustyo44
Veteran
Veteran
Posts: 1089
Joined: Tue Jun 14, 2011 06:21
Location: Brisbane

collagen wrap sheets

Post by crustyo44 » Wed Jun 19, 2013 22:17

Hi,
I just found out about the availability of Collagen wrap sheets, these can be used as curing wraps for obvious reasons. size 70X50cm. for bresaola, capocollo, pancetta etc.
They need to be wetted before use.
Have any members ever used them.
No doubt they are cheaper than Beef middles and easier to store.
Cheers,
Jan.
Pete
User
User
Posts: 61
Joined: Sat Oct 27, 2012 03:41
Location: South east

Post by Pete » Thu Jun 20, 2013 02:01

G'day Jan,

Never knew they existed so its a newy for me !
IdaKraut
Passionate
Passionate
Posts: 262
Joined: Thu Mar 22, 2012 21:49
Location: No. Idaho

Post by IdaKraut » Thu Jun 20, 2013 02:38

Jan,
You've peaked my interest. Do you have any further info about these wraps, such as a website, etc.? I've never heard of this product, but it definitely sounds good.
Rudy
crustyo44
Veteran
Veteran
Posts: 1089
Joined: Tue Jun 14, 2011 06:21
Location: Brisbane

Post by crustyo44 » Thu Jun 20, 2013 04:26

Hi Rudy and Pete,
Their website is www.sausagesmadesimple.com.au. I just DO NOT LIKE beef middles, expensive, stink to high heaven and hard to work with.
These wrap sheets might be just for me.
Cheers,
Jan
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Thu Jun 20, 2013 04:33

I ran a google search. Hard to find small consumer availability. seems to have a good commercial demand and also medical and cosmetic market. We are a very small market so we won't get much attention.
Ross- tightwad home cook
oneills
User
User
Posts: 93
Joined: Tue Apr 30, 2013 09:58
Location: Sth Gippsland, Vic

Post by oneills » Thu Jun 20, 2013 08:10

Hi Jan
Just ordered some of these yesterday as I plan to try some capocollo next week. Seems an easier solution to me than bungs. Less messier and simple to store
Misty Springs Free Range Pigs
crustyo44
Veteran
Veteran
Posts: 1089
Joined: Tue Jun 14, 2011 06:21
Location: Brisbane

Post by crustyo44 » Thu Jun 20, 2013 09:14

Hi oneills,
You are just the man now that can tell everybody what it was like to use them and if there were any pittfalls if any.
Cheers Mate and Good Luck with the curing sheets.
Jan.
markjass
Passionate
Passionate
Posts: 416
Joined: Sat May 05, 2012 14:46
Location: Canterbury

Post by markjass » Mon Jun 24, 2013 03:06

Had a reply from these people they mail all over the world.

Mark
Do no harm. Margerine is the biggest food crime
crustyo44
Veteran
Veteran
Posts: 1089
Joined: Tue Jun 14, 2011 06:21
Location: Brisbane

Post by crustyo44 » Mon Jun 24, 2013 21:32

Hi Mark,
They seem to be a reliable outfit and keen for business.
They run salami and other Italian dried meat classes all over Australia.
I missed out on their salami making class in Brisbane, just a week or so ago.
Next time when I fly into Melbourne I might even call in and see them.
Cheers Mate,
Jan.
oneills
User
User
Posts: 93
Joined: Tue Apr 30, 2013 09:58
Location: Sth Gippsland, Vic

Post by oneills » Mon Jun 24, 2013 23:44

Their delivery is very quick. I ordered on Thursday, was mailed Friday and i received goods on Monday. That was standard delivery. Ordered more stuff last night but express delivery cause i need it by Friday.

It's going to be a busy week. Killing lambs today, then 6 pigs tomorrow. Cutting them up on Friday and makin salami all Saturday.
Misty Springs Free Range Pigs
oneills
User
User
Posts: 93
Joined: Tue Apr 30, 2013 09:58
Location: Sth Gippsland, Vic

Post by oneills » Wed Jul 03, 2013 12:03

Hi Jan

Finally got around to wrapping the capocollo and half a loin today. Used the collagen sheets from Sausages Made Simple. I found they are very easy to use, I just gave them a quick dip in red wine to rehydrate them, wrapped the meat, tied with string and placed in netting and pricked any air bubbles. I actually visited this shop on Monday when at the Queen Victoria Market. They have anything and everything necessary for the production of sausages and cured meats. They also have wine making , beer and cider making supplies, sauce making and anything else you can think of for preserving at home. I ended up buying a vacuum packing machine and some bags.

Capocollo after been in salt for 5 days
Image[/img]

Collagen sheets
Image[/img]

After tying and netting
Image[/img]
Misty Springs Free Range Pigs
markjass
Passionate
Passionate
Posts: 416
Joined: Sat May 05, 2012 14:46
Location: Canterbury

How are the wraps going

Post by markjass » Fri Aug 02, 2013 11:48

How is it going? I have just got some of the wraps. when after wrapping the meat did you tie the meat tight?
oneills
User
User
Posts: 93
Joined: Tue Apr 30, 2013 09:58
Location: Sth Gippsland, Vic

Post by oneills » Sun Aug 04, 2013 02:44

Hi, yes i tied meat up with butchers string then placed 3 lots of no. 4 netting around it. Then i pricked it all over to release any trapped air and hung to cure.
Misty Springs Free Range Pigs
crustyo44
Veteran
Veteran
Posts: 1089
Joined: Tue Jun 14, 2011 06:21
Location: Brisbane

Post by crustyo44 » Sun Aug 04, 2013 07:49

Hi Steve,
It's good to know that that the collagen sheets worked out well. What you made looks great. I can see that you made sure of putting plenty of pressure on by doubling the elastic netting.
The end result will be great. You'll be making more capicollo , I am sure.
Good Luck Mate,
Jan.
lrdeer
Beginner
Beginner
Posts: 28
Joined: Thu Jun 02, 2011 08:58
Location: Melbourne

Post by lrdeer » Mon Aug 05, 2013 08:03

I found a local Aussie supplier for collagen wrap, it is in Wellington Road Clayton, not sure if it is cheap but when I was there last week they had plenty in stock.

http://homemakeit.com.au/collections/sa ... -of-10-qty
Post Reply