Collagen Casings 101 at Waltonsinc.com
https://www.waltonsinc.com/casingsne...
Walton'sTV presents Collagen Casings 101. Collagen Casings 101 provides a basic understanding of collagen covering basics of how to choose which collagen to use, how to use collagen, and how to make the best collagen product possible.

COLLAGEN CASINGS
Edible Collagen Casings come in three varieties. Fresh, which should only be used for products like Bratwurst or Breakfast sausage that are not going to be hung in a smoker. Clear, which is strong enough to be hung in a smoker and gives you a clear casing after cooking. Finally, smoked, which is strong enough to be hung in a smokehouse and gives reddish, mahoganyfinished color. Edible collagen casings do not require any processing and are ready to be used as soon as they are taken out of the package, which is a large advantage over either Fibrous or Cellulose casings.

INEDIBLE COLLAGEN CASINGS
NonEdible Collagen casings are a form of collagen that must be processed before they are used for stuffing. The rule of 15s can be applied to these types of casings and that is they must be soaked for 15 minutes in a 15% salt solution that is 15° C (59° F). Once they have been stuffed and the sausage has been cooked they must be peeled before eating. These can be used for products like Summer Sausages and Ring Bologna. https://meatgistics.waltonsinc.com/to....

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