Best Casings for Smokies

[KVF 700]

Just wondering what size and kind of casing you guys use for making smokies or home made weiners? I made some breakfast pork sausages with collagen casings and they were great. But i am not sure that the collagen casing would be very good on a smoky? Planning on making some jalapeño and cheddar ones. (Not actually going to be cooked in smoker because i don't have one..yet)

[Dick284]

19mm-21mm hog casing

[oldgutpile]

we typically use 300ml collagen for smokies. If you go with collagen, make sure you get the type that are meant for smoking to the fully cooked stage, and not the "fresh" variety.
If you are hand-twisting them,and want to go with natural casings, I would use a 29/32, or a 32/35 at most.
Good luck with them!

[sns2]

Originally Posted by Dick284

19mm-21mm hog casing

That's pepperoni casing

[Dick284]

Originally Posted by sns2

That's pepperoni casing

Hey your right!?!
That should have read 23-25mm
Oops!

[omega50]

Collagen casing have many advantages- uniform sizing- ease of use- no untangling the hank or rinsing.
However if poaching, simmering, steaming or in contact with water-the collagen will swell, split and soften. As always-the right product for the right application.
If going small diameter then collagen can be a cost effective alternative to Sheep Casing in the under 24mm size range

Dry heat cooking methods- use collagen or natural
Moist heat cooking methods-use natural casing
Dry heat cooking method is any technique that produces browning
Frying/Grilling/Deep frying/Broiling etc