What are Collagen Casings? How Are Collagen Casings Produced?

Ask The Meatman^™

THE Place To Purchase The Products YOU Need For Processing Beefs, Hogs and Deer At Home And Learn How The Professionals Do It! We Are Not JUST A Home Butcher Store!
We've Been in Business and Processing Meat Since 1949!
FREE SHIPPING ON ALL ORDERS IN THE UNITED STATES - NO MINIMUM ORDER - NO END DATE

We Only Sell Products That We Use - So YOU Only Buy The BEST Products!

Site Map

Our Articles

Beef Topics

Pork Topics

Deer Topics

Our
100% Money Back Guarantee

Special Sale.
Ends 9:00 a.m. (CST) Thursday, February 9, 2012.
During This Special Sale You Can Purchase 3 Jars of Spicecraft Prime Steak & Beefburger Shake-On Seasoning for ONLY $19.97! Shipped FREE in the U.S.!
Regular Price for 3 Jars of Prime Steak & Beefburger is $26.97 - A 26% Discount!

BBQ Seasoning
And Bear Paws Meat
Handlers

Ordering/Shipping FAQ's

NEW!
Dakotah Sausage Stuffer.
ONLY $159.95.
Shipped FREE!

Jerky Seasoning

Pork Sausage Seasoning

Deer Sausage Seasoning & Deer Snack Stick
Seasoning

Spicecraft
Shake On Seasonings
NEW - LOWER
PRICES!

Dog Bones

Casings
NEW - LOWER
PRICES ON NATURAL HOG CASINGS AND FIBROUS CASINGS!

Meat Cutting Chart Posters

Meat Cutting
Charts Notebook Size & Guide To Identifying Meat Cuts Booklet

How-To Meat Cutting DVDs

Cutlery

NEW! Lower Prices On Some Of Our Most Popular Items

Miscellaneous

Home Page

Our Store

We Ship All of Our
Orders by USPS ONLY
(United States
Postal Service)
FREE In The U.S.

Click Here to Contact Us by E-Mail.

Wholesale Orders
We do sell many of our
products at wholesale
prices in wholesale
quantities.

Please email us with the
product you are interested
in at wholesale prices!

We Accept The Following Credit Cards

We Also Accept Checks & Money Orders by Postal Mail.

We Now Accept Payment
by Bill Me Later^®

^{We Also Accept

PayPal

AND

PayPal Pay Later

on Orders Over $50.00!}

Testimonials

Click Here For Our Special Sale!

Video Clips of all of our DVD's!! Click Here To View.

Our Own
Bar-Be-Que Sauces

We Now Have A
Video Clip Demonstration
of Our Cut-Resistant Gloves! Click Here
To View.

The Guide to Identifying Meat Cuts Booklet

How To Make
Deer Sausage, Deer
Snack Sticks & Deer
Jerky DVD!

Home Pack Size
Natural Hog Casings -
Will Stuff
25 Lbs. of Meat

Spicecraft (Formerly Witts) Prime Steak
& Beefburger Seasoning

Casings

Witt's BBQ Seasoning

How-To Meat
Processing DVD's

Snack Stick Kits

Color Beef Cutting
Chart Poster

Color Pork Cutting
Chart Poster

Meat Cutter Kits
(Combination of Butcher
Knife, Cut-Resistant
Gloves, Aprons & Steels)

Black and White
OLD TIME BUTCHER
SHOP Pork Poster

Black and White
OLD TIME BUTCHER
SHOP Beef Poster

Notebook Size Meat Charts

Our Meat Cutting and Slaughtering DVD's Make EXCELLENT Gifts!
AND They're
UNDER $30.00 -
With FREE Shipping!

Forschner-Victorinox
5 Inch Boning Knife

Forschner-Victorinox
8 Inch Breaking Knife

Forschner-Victorinox
6 Inch Skinning Knife

Knife
Sharpening Stone

Dog Bones

Smoked Sausage
Fibrous Casings

Snack Stick
Collagen Casings

Fresh (Natural)
Hog Casings

Smoked Beef & Deer
Sausage Seasoning

Snack Stick Seasoning

Spicecraft (Witts)
Shake-On Seasonings

Witts Fresh
Sausage Seasonings

AC Legg Fresh
Sausage Seasonings

Marinades, Rubs
And Cures

Sausage Making Kits

Beef and Deer
Jerky Seasonings

Cut Resistant Gloves

Knife Steel

Mundial Magnetic
Knife Holder

100% Natural
Hickory Sawdust

Butcher/BBQ Aprons
New LOWER Prices!

Beef Suet For Bird Feed

Meat Thermometer

Meat Handsaws

Stainless Steel
Bacon Hangers
Brisket Hangers
Jerky Hangers

Ordering Questions

Ordering Guide
& FAQ's

About Us

The Ask The Meatman™
Website is Owned
and Operated By:

Jackson Frozen Food Locker
400 South High,
Jackson, MO
63755.

Craig Meyer/Owner
is the MEATMAN!

Contact Us

What are Collagen Casings and How are they Produced?

Collagen Casings were created and developed in the late 1920's in response to market demand. In the 1960's edible collagen casings were introduced, similar to animal casings but possessing the uniformity of a manufactured product. Their uniformity allowed for predictable, consistent drying of sausages and controlled cooking of specialty items.

The corium layer (splits) of USDA Approved cattle hides is extruded from between the grain (hair) layer and the fat and muscle layer.
The hide consists essentially of collagen. Protein and water are chopped and mixed with lactic acid and cellulose fibers causing them to swell and form a slurry.
The acid-swollen slurry is de-aerated under vacuum, and is then homogenized and filtered to tease the collagen fibers apart.
The resultant slurry is again de-aerated and stored in chilled tanks
It is then extruded through a die with counter rotating sleeves, which "weave" the collagen fibers together as they pass through the die.
The slurry, which is now in the form of a casing, passes directly into a concentrated coagulating solution of an inorganic salt
The casing is chemically treated in the process machine to cross-link the fibers and give the casing integrity. The casing is then washed and plasticized with glycerin.
The casing is then dried, partially re-humidified and wound on reels.
Te reels are taken to the shirring area where the collagen casing is shirred on machines similar to the type commonly used in the shirring of regenerated cellulose casings.

Order Your Collagen (Snack Stick) Casings Today!

Our Clear, edible collagen casings are designed for a Smoked Slim Jim style sausage snack sticks and can also be used for Fresh Pork Sausage, Fresh Breakfast Sausage and Smoked Frankfurters.
Uniform in size	Consistent casing size		Strong
Elastic -- they will shrink with the product		Permeable to smoke and moisture
They work GREAT for making Deer Snack Sticks.		Snack Sticks are a GREAT SUMMER TIME SNACK!
Sold in 50 foot lengths. 50 feet will stuff approximately 8 1/2 lbs. of raw meat.
Non-refrigerated storage ( Optimum storage is in a cool, dry place at 41° F to 59° F)
We ONLY use these Collagen Casings to make Our Deer Snack Sticks here at Jackson Frozen Food Locker!
They are 19 mm in diameter, and when they are finished smoke/cooking, they will be just a little larger in diameter than a Slim Jim. (19mm = .748 inches. Approximately ¾ inch in diameter)
When stuffing our 19 MM Collagen Casings, your Stuffing Horn should be no larger than 7/16 of an inch in its outside diameter. If your stuffing horn tip is wider than this, the Collagen Casings will not fit.
Click here to read our FREE "recipe" for making beef/deer snack sticks with our AC Legg Snack Stick Seasoning and our collagen snack stick casings!

Snack Stick (Collagen) Casings
Best used for Smoked Sausage (such as Deer or Beef Snack Sticks) or Fresh Sausage (such as Pork Breakfast Links)

Order three 50 foot snack stick casings for ONLY $27.74
Shipped FREE by USPS Mail!
Stuffs Approximately 25 lbs.

To order three (3)50 foot snack stick casings - For ONLY $27.74 - Shipped FREE! click on the "Add To Cart" Button below:

We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!

Below is a picture of Venison Snack Sticks made using our 19mm Collagen Casings!

Here's a photo of 5 finished snack sticks. Click on the photo to enlarge.

Click Here to go to our Snack Stick (Collagen) Casings Page

We also have Snack Stick Kits available!

Snack Stick Kit for 25 Lbs. of Meat

You don't have to be a Professional Meatcutter to make Great Snack Sticks
because this kit contains EVERYTHING you need to make it yourself - just add meat!
Make your own Snack Sticks for ONLY $1.14/lb! (plus the cost of the meat).
(Compare this to the $20.97/lb. you pay at the store to buy Snack Sticks!)

Kit Includes:

AC Legg Snack Stick Seasoning for 25 lbs. of Meat
Three - 50 Foot Collagen Casings
Package of Sodium Nitrite (1 oz.) (Quick Cure)
Printed Directions EXCLUSIVELY from "Ask The Meatman"

ONLY $39.99

Click Here to See ALL of the Seasonings We Carry

Last Updated: Thursday, May 05, 2011 06:00 PM

Our How To Make Deer Sausage,
Deer Snack Sticks & Deer Jerky DVD™

Click the Play Button below to watch a 5 minute video clip.

[This DVD work equally well in making Smoked Beef Sausage, Beef Snack Sticks and Beef Jerky. It is exactly the same process! Just substitute lean beef or beef strips where the DVD uses lean deer or deer strips.]

This DVD is 1 HOUR & 26 minutes LONG!

This DVD+ Format and will play on most DVD Players! Recorded on February 20, 2006.

This is an instructional DVD detailing the process of making Smoked, Ready-To-Eat Deer Sausage, Deer Snack Sticks and Deer Jerky. We show how to mix, stuff and smoked Deer Sausage and Deer Snack Sticks.

Follow along as we demonstrate how to mix deer and pork, season it, stuff it, and smoke it in a smokehouse. We charge $2.33/lb to make Deer Sausage, $7.00/lb. to make Deer Snack Sticks, and $12.00/lb to make Deer Jerky! With the use of this video, hunters can spend a fraction of this cost to make their own delicious, home made Deer Sausage, Deer Snack Sticks and Deer Jerky!

This will be an excellent value year after year!

Order Your Ask The Meatman How To Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVD™ for ONLY $24.97 TODAY by clicking on the "Add To Cart" button below. As ALWAYS - Shipped FREE in the U.S.!

Our Store	Beef	Pork	Deer	Home Page	Sitemap
Our Articles	FAQ's	Links	Bookstore	View Shopping Cart	Special Sale

With Every Order of $100.00 or more we will include a set of our 5 Notebook Size Charts FREE! A $7.00 Value!

Is there something you've read on this page you don't understand - or not quite sure what something meant? Do you still have questions that weren't answered after reading something on Ask The Meatman.com.
Then Click Here to Ask The Meatman A Question!
2checkout.com is the authorized retailer for Ask The Meatman.com and Jackson Frozen Food Locker
Copyright © 2001-2010, Jackson Frozen Food Locker™. All rights reserved

The corium layer (splits) of USDA Approved cattle hides is extruded from between the grain (hair) layer and the fat and muscle layer.

The hide consists essentially of collagen. Protein and water are chopped and mixed with lactic acid and cellulose fibers causing them to swell and form a slurry.

The acid-swollen slurry is de-aerated under vacuum, and is then homogenized and filtered to tease the collagen fibers apart.

The resultant slurry is again de-aerated and stored in chilled tanks

It is then extruded through a die with counter rotating sleeves, which "weave" the collagen fibers together as they pass through the die.

The slurry, which is now in the form of a casing, passes directly into a concentrated coagulating solution of an inorganic salt

The casing is chemically treated in the process machine to cross-link the fibers and give the casing integrity. The casing is then washed and plasticized with glycerin.

The casing is then dried, partially re-humidified and wound on reels.

Te reels are taken to the shirring area where the collagen casing is shirred on machines similar to the type commonly used in the shirring of regenerated cellulose casings.

Order Your Collagen (Snack Stick) Casings Today!