What Is the Right Way of Choosing a Sausage Casing
If you have long been a quality sausage maker, you know how great a value a casing plays not only in terms of processing but also in the eating. There are many different types of sausage casings that can be opted between in the market. These also come in various sizes. To be helped in selecting the right sausage casing to use in your sausage making process, it is important to get to know the different categories of sausage casings.
Tips in Choosing a Sausage Casing: Getting to Know Different Sausage Casings
Many makers use the natural sausage casings by preference. Natural casing offers the best taste, making it a great casing to use for quality for-sale sausages. Other than that, a natural casing is also good to look at. It is not messy nor dirty. It only complements to the natural color of juices in sausage ingredients. And most importantly, a natural sausage casing allows for deep smoke penetration for makers who are smoking sausages. There are also many different types of natural casings like hog casing, sheep casing and others. If you are making a sausage for personal consumption or as a commercial product, a natural casing is indeed good to consider.
Another type of sausage casing you need to know is a collagen casing. This type comes from a gelatinous substance which is present in the connective tissues, cartilages and even bones of animals. Plenty of the commercially-produced sausages right now are making use of the collagen casing. The advantages of collage casings is they are appropriate for use in almost all types and processes of making a sausage. For instance, sausages with collagen casing may be frozen, deep fat fried, oven-cooked or grilled. It is of no wonder at all why a collage casing is also a very popular and preferred casing for sausages.
The third category of sausage casing that comes to be your another option for sausage casings is the synthetic casing. These casings come from alginates. What sausage makers like about this type of casing is that it does not demand refrigeration, in contrast with other casing types. More than that, synthetic casings may come in various colors, unlike the natural casing. This is the most probably reason why for mass sausage makers, synthetic casing is a good choice. For the record, the synthetic casing is considered to be the strongest and most consistent casing type.
Each category of sausage casing comes with advantages and disadvantages. As a sausage maker, it is now your turn to make a decision based on the factors that you deem to be more important. Of course, you would have to take into account your own way and purpose of producing sausages since a certain type of sausage casing may be fitter to a certain sausage making process than to another. Research further in order to be acquainted with other types of sausage casings that are also available for picking.
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