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Started By
Message
Sausage Casings???
Posted on 10/4/14 at 8:37 am
Posted on 10/4/14 at 8:37 am
Been making my own sausage now for the last 3-4 years and I've been using natural hog casings from the grocery store. They all are different lenghts of course, my question is.... is there any synthetic casings out there that are just as good that I can use? Would be a lot easier if it was just one long casing instead of a shite load of small ones. I do not smoke it, i freeze it raw if that makes any difference in the casing...TIA
4
Posted on 10/4/14 at 8:57 am to sonoma8
Friend of mine buys his synthetic casings from Amazon off the web.
Posted on 10/4/14 at 9:05 am to sonoma8
I tried using synthetic once. It was terrible. I picked up my natural casings from the butcher at Rouse's. Enough to make 100 lbs for like $20. I found it to be in long segments. Just a pain on the arse to untangle.
Posted on 10/4/14 at 9:08 am to sonoma8
Posted on 10/4/14 at 9:23 am to KG6
soaking in ice water makes the untangling much easier
Posted on 10/4/14 at 9:24 am to BigHoss
quote:
Posted by BigHoss
soaking in ice water makes the untangling much easier
Yep, soak overnight...
Posted on 10/4/14 at 9:38 am to sonoma8
I make 100-200lbs of sausage a year and get my casings from the butcher at Rouses, Franks or Winn Dixie. Just ask the butcher for a Hank of pork casing. It'll make 100-125lbs. They'll be a plastic ring to help find the ends. I just soak mine in a bowl of warm water to loosen them up. If you have casings left over just pack them in a ziplock with water and salt and put in the fridge, they'll keep. Also If you want to make andouille ask for and use beef middle.
Posted on 10/4/14 at 9:44 am to wickowick
Gotta soak em.
Real casings > synthetic.
It's not that big of a hassle to use the real deal. If you're going through all the trouble to make your own sausage, don't get lazy on the casing.
Real casings > synthetic.
It's not that big of a hassle to use the real deal. If you're going through all the trouble to make your own sausage, don't get lazy on the casing.
Posted on 10/4/14 at 10:44 am to DownSouthDave
I just didnt know if there was that much difference in synthetic vs natural. I found that soaking the natural casings makes them softer and will tear more easily... I just soak them in hot water to get the salt out and run water thru the inside. I avg about 3lbs per segment i guess. Do you tie your ends or use the pig rings? Just trying to figure out a way to save a little time. I guess I could get a bigger packer, I have the 15lb now. Takes me about 8hrs to do 100-110# from start to finish double grinding.
Posted on 10/4/14 at 2:23 pm to sonoma8
the collagen casings suck
as noted several times above soak and rinse
I tie mine but if you try hog rings let us know how it work
as noted several times above soak and rinse
I tie mine but if you try hog rings let us know how it work
Posted on 10/4/14 at 2:41 pm to BigHoss
quote:
soaking in ice water makes the untangling much easier
This.
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