Case is not shrinking

Ba275 · Post by **Ba275** » Mon Aug 31, 2020 13:24

Hello all.
I am attempting to make another sausage. (Soujuk).

I have used this time collagen cases. They didn’t shrink well with the meat. See photos.

What did I do wrong ? I did keep them in water with vinegar for 30 mins and later rinse and fill. They were sturdy and filled well without any breaks etc. But now 4-5 days in to the drying I see that they are not shrinking with the meat and I start to see gaps are forming.

What did I do wrongly ?

Ba275 · Post by **Ba275** » Tue Sep 01, 2020 16:00

Any update from our experts ?

Post by **Bob K** » Tue Sep 01, 2020 16:41

I have had the same problem with collagen on dry cured. They do not adhere well nor will they shrink with drying ( the non-edible variety). If natural casings (best choice) are not an option for you try protein lined fibrous casings, they will adhere to sausage as they shrink. Your sausage will be fine, if mold does form under the casing just rinse or brush it off when you peel them

Post by **redzed** » Wed Sep 02, 2020 06:22

The problem here is that there are many different types of collagen casings. Not all are suited for dry cured products. As Bob pointed out, a good option is protein lined fibrous casings. I have had very good results with the ones I bought from the Sausagemaker. But my local supplu house also sells a collagen casing specifically intended for salami. These casings shrink with meat and also take mold on very well. My latest Calabrese hanging in my chamber was made with these casings
https://www.stuffers.com/collections/co ... dles-5-pkg

Ba275 · Post by **Ba275** » Wed Sep 02, 2020 08:49

What shall I do with this batch ? Will it be safe to eat once it is cured ? Should I throw it away ?

bluc · Post by **bluc** » Wed Sep 02, 2020 10:19

Can you get protein lined collagen sheets?

Ba275 · Post by **Ba275** » Wed Sep 02, 2020 11:45

bluc wrote: ↑
Wed Sep 02, 2020 10:19
Can you get protein lined collagen sheets?

I don’t live in USA. I can but it will take time. I need to get it shipped.

Post by **redzed** » Wed Sep 02, 2020 14:23

Ba275 wrote: ↑
Wed Sep 02, 2020 08:49
What shall I do with this batch ? Will it be safe to eat once it is cured ? Should I throw it away ?

As long as it's drying, that is there is the transfer of moisture from the inside, it should be fine. Just monitor the mould formation inside the casing.

Ba275 · Post by **Ba275** » Sat Sep 05, 2020 12:31

Thanks for the good info. I promptly ordered protein lined cases. The problem is that they are large in diameter.

Will keep looking 40mm artificial casing that is suitable for dry aging.

Case is not shrinking

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