Hog Casings An Excellent Casing Every Time. Advancements in production techniques have caused a rise in the types of sausage casings offered to consumers. The casings which are regularly used include natural, collagen based and also cellulose based casings. Even though plastic casings aren't as popular as they once were, some are still around. Each casing has a unique production method that sets it apart from the others, but natural hog casings are consistently known for their high quality. Despite the efficient production methods, artificial casings are not able to rival more natural ones even though they continue to try an mimic them. Natural casings will continue to be the more likely option for exceptional sausage with tradition, flavor and quality on their side. Natural Casing Of the possibilities, natural casing stands out as the oldest. Before the advent of artificial casing, natural casing was the only option. Made from the submucosa, a layer of collagen that naturally happens in the intestines of hogs, natural casings require the least amount of processing. The casings are flushed several times in order to remove any threads, solid waste, fat and inner mucosa layers. Once they have been cleaned thoroughly, they are after that packed in salt and refrigerated. The favored consensus among butchers and consumers is that natural casing is the best type to use. It's breathable, so it creates better-flavored meat; furthermore, its sheer appearance improves the look of sausage. Collagen Casing Collagen casing is made using collagen that is found in pig or beef hides, tendons and bones. However, it can be produced from fish along with poultry. This casing type has been crafted for about 50 years. In its organic form, collagen looks much like bread dough. Some processes how the casings are created include extruding it through a die, drying it and after that shirring it into sticks. The meat is extruded with the collagen and treated outside of the casing with a calcium solution with newer manufacturing processes. Though these casings permit some smoke and water to pass though them, they do not have the tenderness and the bite that's come to be expected from natural casings. While many collagen casings are edible, a few aren't, which can lead to confusion for consumers. Cellulose Casing This variety of casing is usually produced from wood pulp or perhaps cotton linters. A viscose is made during the process that is extruded into casings and then shirred. The outer layer must be peeled after cooked leaving the meat. Cellulose casings are also permeable similar to natural ones, enabling some of the flavors to reach the meat through the cooking process. Certain consumers would be turned away simply because this casing lacks the luster and appearance of hog casings. Plastic Casing Plastic casings were once a common option for sausage but are somewhat uncommon today. Like collagen and cellulose casings, plastic casing is also extruded and is usually shirred. Smoke Syracuse Casing Co, Inc
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