Protein lined casings 38-50 mm

muxmun · 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

Thanks...charlie

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 · 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

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 · 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.

charlie

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.

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.

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

Ok but not many people deal directly with the manufacturer.

Kolbaskin · 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

Thanks...charlie

Are you talking about fibrous protein coated?

muxmun · 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

jcflorida · 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.

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

jcflorida. Thanks. I'll give those a try

charlie

Protein lined casings 38-50 mm

Re: Protein lined casings 38-50 mm