Protein lined casings 38-50 mm

Talk about anything here as long as it is not against the rules.
Post Reply
muxmun
User
User
Posts: 75
Joined: Thu Oct 01, 2015 02:23
Location: Oregon

Protein lined casings 38-50 mm

Post by muxmun » Sat Oct 21, 2017 19:15

I have been searching for 38 to 50 mm proten lined casings but have come up short.
Anyone have a source for this?

Maybe not the right place to post :sad:

Thanks...charlie
User avatar
Bob K
Moderator
Moderator
Posts: 2232
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Post by Bob K » Sat Oct 21, 2017 19:48

Charlie-
For casings that small if you don't want to use natural, collagen is probably the only other option
muxmun
User
User
Posts: 75
Joined: Thu Oct 01, 2015 02:23
Location: Oregon

Post by muxmun » Sat Oct 21, 2017 20:03

Bob, Thanks. The reason I was pursuing this, is that a couple of markets I go to have these smaller diameter salami's that are wrinkled like they were protein lined. I was thinking that it might shorten my curing time with the smaller diameter. Reason being I sometimes have to leave my place for work and the window of opportunity is sometimes short.

Thanks

charlie
User avatar
redzed
Moderator
Moderator
Posts: 3852
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Sun Oct 22, 2017 17:27

I have tried using 40mm collagen rounds for dry cured sausage and it worked well. However there are so many collagen products and variations out there, so you need to determine the suitability from the manufacturer's specs.
muxmun
User
User
Posts: 75
Joined: Thu Oct 01, 2015 02:23
Location: Oregon

Post by muxmun » Sun Oct 22, 2017 17:57

Thanks for the input Red. I'll give it a go. I'm still pretty new to this. I have only made one cured salami and the results were somewhat OK. Thanks to all of you on this board, the learning curve is not quite straight up. :grin:

charlie
User avatar
Bob K
Moderator
Moderator
Posts: 2232
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Post by Bob K » Mon Oct 23, 2017 16:58

However there are so many collagen products and variations out there, so you need to determine the suitability from the manufacturer's specs.
Curios to know how to do that. Distributors only list as Collagen edible or not.
User avatar
redzed
Moderator
Moderator
Posts: 3852
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Wed Oct 25, 2017 05:57

Bob K wrote:
However there are so many collagen products and variations out there, so you need to determine the suitability from the manufacturer's specs.
Curios to know how to do that. Distributors only list as Collagen edible or not.
Just have have an enquiring mind and do a little digging on the internet. Take a look at stes such as the following:
http://www.nittacasings.com/collagen/ed ... processed/
http://www.globecasing.com/artificial_s ... age_casing
http://www.devro.com/our-products/collagen/

You can email and enquire about which products are suitable or specifically developed for dry cured products. The seller should also be able to advise you on this and sell you the product for your specific sausage.
User avatar
Bob K
Moderator
Moderator
Posts: 2232
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Post by Bob K » Wed Oct 25, 2017 16:27

Ok but not many people deal directly with the manufacturer.
Kolbaskin
Newbie
Newbie
Posts: 1
Joined: Wed Oct 25, 2017 02:54
Location: Packerland

Re: Protein lined casings 38-50 mm

Post by Kolbaskin » Sat Oct 28, 2017 18:30

muxmun wrote:I have been searching for 38 to 50 mm proten lined casings but have come up short.
Anyone have a source for this?

Maybe not the right place to post :sad:

Thanks...charlie
Are you talking about fibrous protein coated?
No one should see how laws or sausages are made. To retain respect for sausages and laws, one must not watch them in the making. The making of laws like the making of sausages, is not a pretty sight.
muxmun
User
User
Posts: 75
Joined: Thu Oct 01, 2015 02:23
Location: Oregon

Post by muxmun » Sat Oct 28, 2017 21:01

Yes indeed. The right collagen casing may work. I might give it a try.

Thx

charlie
User avatar
jcflorida
User
User
Posts: 98
Joined: Wed Dec 06, 2017 21:14
Location: Orlando

Post by jcflorida » Fri Dec 08, 2017 16:08

Might try these:
https://store.butchersupply.net/protein ... p2796.aspx

They say 1 inch (25mm), but really stuff more like 1.5-1.75 inch 40-45mm.
User avatar
redzed
Moderator
Moderator
Posts: 3852
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Fri Dec 08, 2017 18:31

Hello jcflorida and welcome to the forum. Great to have you aboard. Thanks for the protein lined casing recommendation and for the heads up about the retailer. I added Southern Indiana Butcher Supply to the list of member recommended sausage supply outlets in the US. http://wedlinydomowe.pl/en/viewtopic.php?p=1731#1731
muxmun
User
User
Posts: 75
Joined: Thu Oct 01, 2015 02:23
Location: Oregon

Post by muxmun » Wed Dec 13, 2017 02:38

jcflorida. Thanks. I'll give those a try

charlie
Post Reply