Homemade Sausage Making

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.

G'day Jan,

Never knew they existed so its a newy for me !

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.

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

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.

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

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.

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

Mark

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.

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.

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
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Collagen sheets
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After tying and netting
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How is it going? I have just got some of the wraps. when after wrapping the meat did you tie the meat tight?

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.

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.

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