Collagen cassings Versus UMAI Dry

[Jeff Potts]

This may be a silly question, but what is the difference between Collagen casings and UMAI Dry?

I am using Umai dry bags and love them.

I have several recipes that use Collagen casings and was wondering how the two differ? How do I modify the recipes that use Collagen casings to use Umai dry?

Thanks
Jeff

[Rick]

Hi

I am moving our RV to a new park right now. I will be online layer to help you with your question.

[Rick]

quote jpottsx1″ post=5747:

This may be a silly question, but what is the difference between Collagen casings and UMAI Dry?

I am using Umai dry bags and love them.

I have several recipes that use Collagen casings and was wondering how the two differ? How do I modify the recipes that use Collagen casings to use Umai dry?

Thanks
Jeff

I know this is going to look kinda gross but this is how edible collagen casing are made.

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.3 Collagen Casings – Will Stuff Approximately 25 lbs. of Meat

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.

The 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. Normally used for smaller snack stick style.

Collagen casings fall into 2 processes. Edible and non edible.

Ron please jump in if i am wrong about the UMAi casings.

EDIT
Umai casings are of a plastic compound that allows the moisture and the protein from the meat to penetrate and that forms a bond that you see. The UMAi material is (Non Edible and must be pulled away from the meat)

So in your recipes use the UMAi just as you would collagen but remember the UMAi casings will not work in a smoker, if you want a smoke taste you will need to add liquid smoke.

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