Which Summer Sausage Casings

onytay

Smoke Blower

Original poster

Nov 23, 2011

141

10

Southern IL

• Jan 3, 2012

• #1

Hi all

Getting ready to make some Venison Summer Sausage and snack sticks, was wondering which casings you guys prefer, Collagen or fibrous casings, what are the pros and cons between the two? Just wondering as I'm trying to put my list together for an order here shortly to get going.

Thanks!

 

buffalogranny

Newbie

Apr 2, 2011

9

10

n.e. montana

• Jan 4, 2012

• #2

when i,m making summer sausage, i use fibrous casings and i use sheep casings [ 24-26 mm] for snack sticks. i order the fibrous from a place in N. Dakota, and can get them in almost any size dia. and cut to length for about 48 cents each.

 

onytay

Smoke Blower

Original poster

Thread starter

Nov 23, 2011

141

10

Southern IL

• Jan 4, 2012

• #3

buffalogranny said:

when i,m making summer sausage, i use fibrous casings and i use sheep casings [ 24-26 mm] for snack sticks. i order the fibrous from a place in N. Dakota, and can get them in almost any size dia. and cut to length for about 48 cents each.

Click to expand...

That price is pretty cheap compared to what I've found at the 2 other places recommended here, do they have a website for ordering?

 

bmudd14474

Legendary Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Jun 1, 2008

9,594

3,315

Florida

• Jan 4, 2012

• #4

I get my fibrous casings from www.midwesternresearch.com. I get 25 of them for 12 bucks so its less that 50 cents a pop.

 

onytay

Smoke Blower

Original poster

Thread starter

Nov 23, 2011

141

10

Southern IL

• Jan 4, 2012

• #5

bmudd14474 said:

I get my fibrous casings from www.midwesternresearch.com. I get 25 of them for 12 bucks so its less that 50 cents a pop.

Click to expand...

Thanks ill check them out

 

boykjo

Renowned Sausage Maker

Staff member

Moderator

OTBS Member

Group Lead

Apr 28, 2010

7,685

1,249

Raleigh,NC

• Jan 4, 2012

• #6

Fibrous casings are non edible.... Collogen casings are........hope this helps

Joe

 

Last edited: Jan 4, 2012

onytay

Smoke Blower

Original poster

Thread starter

Nov 23, 2011

141

10

Southern IL

• Jan 4, 2012

• #7

Maybe my question is a little miss leading, I'm planning on making some summer sausage using 2 1/2 x 18" casings.. That part I know, just wondering which type of casing people prefer. Also with Fibrous casing I see the supply stores sell a little spike tool to pierce the fibrous casing, is this necessary for summer sausage?

 

 

BGKYSmoker

Nepas OTBS #242

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Group Lead

Dec 25, 2010

14,258

12,115

Rineyville, KY

• Jan 4, 2012

• #8

Onytay said:

Maybe my question is a little miss leading, I'm planning on making some summer sausage using 2 1/2 x 18" casings.. That part I know, just wondering which type of casing people prefer. Also with Fibrous casing I see the supply stores sell a little spike tool to pierce the fibrous casing, is this necessary for summer sausage?

 

Click to expand...

I use fibrous for most of my SS. I have also used cloth bags many times.

Also dont waste you hard earned $ on a spike poker when you can do the same thing with one them corn cobb holder, ya know yellow plastic cobb with 2 metal pokers.

 

onytay

Smoke Blower

Original poster

Thread starter

Nov 23, 2011

141

10

Southern IL

• Jan 4, 2012

• #9

nepas said:

I use fibrous for most of my SS. I have also used cloth bags many times.

Also dont waste you hard earned $ on a spike poker when you can do the same thing with one them corn cobb holder, ya know yellow plastic cobb with 2 metal pokers.

Click to expand...

Is the poking of the case to remove air pockets? I've read for weeks on summer sausage here and don't remember anyone explaining a process of poking the cases? Just when I think I've got the process figured out I get lost........

 

BGKYSmoker

Nepas OTBS #242

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Group Lead

Dec 25, 2010

14,258

12,115

Rineyville, KY

• Jan 4, 2012

• #10

Onytay said:

Is the poking of the case to remove air pockets? I've read for weeks on summer sausage here and don't remember anyone explaining a process of poking the cases? Just when I think I've got the process figured out I get lost........

Click to expand...

Yes it is for air pockets between the casing and meat. Allot of the fibrous casings have very small holes in them so air can escape and for smoke penetration. Natural casings are easy to get air pockets. Just heat the ends of the pokers before you use to kill anything ya can see on em. You prob wont see internal air pockets in the meat unless ya got superman vision.

 

onytay

Smoke Blower

Original poster

Thread starter

Nov 23, 2011

141

10

Southern IL

• Jan 4, 2012

• #11

nepas said:

Yes it is for air pockets between the casing and meat. Allot of the fibrous casings have very small holes in them so air can escape and for smoke penetration. Natural casings are easy to get air pockets. Just heat the ends of the pokers before you use to kill anything ya can see on em. You prob wont see internal air pockets in the meat unless ya got superman vision.

Click to expand...

OK thanks!

 

buffalogranny

Newbie

Apr 2, 2011

9

10

n.e. montana

• Jan 5, 2012

• #12

they don't have a website, but their tel. # is 701-748-5551. i ordered 250 casings, so i may have gotten a price break and my casings were 2 1/2 x 26, so yours may be cheaper. the casings are also prestuck and tied.