Homemade Sausage Making

I have a Saucisson drying in the chamber now. I used 1 1/2 inch fibrous casings. Its very hard to find small diameter casings that are protein lined. I did get a link on this board but the supplier is out and who knows when they will be back in stock.
So to get my casings to shrink in this instance, can I add protein to the meat? What if I dissolved some protein in warm water and then soaked my casings in that solution. Would that not be the same as a protein lined casing? How about soaking them in a protein solution, drying them, and then soak again in the protein solution before stuffing?? Just thinking out loud.

And, BTW, I sprayed the Saucisson with mold 600 twice and it aint worikng. But the coppa in the same space is nice and white. 2 weeks now. Whats up with that?

Thanks all.

For 1-1/2" or 38mm casings, you can switch to collagen, which are readily available. Not sure why your mold won't grow.

Thanks Bob. I'll get some ordered and give it a shot. I learn something new here all the time.
Thanks again

charlie

Charlie-
I assumed that you don't want to use natural casings. Hog casings in that size would be the #1 choice are also readily available and can be used for a lot of different types of sausage.

Bob K wrote: Not sure why your mold won't grow.

I know we can't say for sure, why the mold won't grow, but usually isn't it a temperator and/or humidity issue?

Kijek wrote:

Bob K wrote: Not sure why your mold won't grow.

I know we can't say for sure, why the mold won't grow, but usually isn't it a temperator and/or humidity issue?

How could it be that if its growing on the Coppa right beside it?

muxmun wrote:Would that not be the same as a protein lined casing? How about soaking them in a protein solution, drying them, and then soak again in the protein solution before stuffing??

no, it won't be same.

muxmun wrote:And, BTW, I sprayed the Saucisson with mold 600 twice and it aint worikng. But the coppa in the same space is nice and white. 2 weeks now. Whats up with that?

fibrous casings made of cellulose or paper. One of ingredients is also some amount of oil - so mold wont grow on it.

Butterbean wrote:

Kijek wrote:

Bob K wrote: Not sure why your mold won't grow.

I know we can't say for sure, why the mold won't grow, but usually isn't it a temperator and/or humidity issue?

How could it be that if its growing on the Coppa right beside it?

Hmmm, I see what your saying Butters
Then maybe it's either a bad and/or expired 600 or not mixed correctly.... Maybe No?

Even if it were bad I would think you should be picking up mold from the neighbors. I would be more inclined to think its something else. What, I haven't a clue.

StefanS wrote:fibrous casings made of cellulose or paper. One of ingredients is also some amount of oil - so mold wont grow on it

That may be true on some of them but I have never had a problem with mold not growing on them.
75mm Protein lined casing - Genoa

Bob K wrote:That may be true on some of them but I have never had a problem with mold not growing on them.
75mm Protein lined casing - Genoa

protein lined and fibrous (not protein lined) - two different casings from technological view...

Butterbean wrote:Even if it were bad I would think you should be picking up mold from the neighbors.

I understand again, you do think outside the box my friend.

When you presoaked your casings did you use chlorinated water? That will kill any mold you sprayed on.

While I agree that mold will grow faster using untreated water, chlorinated water definitely will not prevent its growth.

I did not use chlorinated water to soak. Its been a bit over 2 weeks now and still no mold growth. Its a mystery but I wont lose sleep over it.
So now as this is drying there are long strips of air pockets. Not sure if I should worry about them or not.
Next time I will use natural casings as per Reds recipe. I guess I was afraid they would break and fall being hung.
Thanks all for the input.

charlie