Inside out pig casings????

Discussion in 'Sausage' started by bb53chevpro, Feb 17, 2008.

  1. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Here is a tip about natural pig casings. How to turn your casings inside out. There are two reasons for this. One-to clean the casing (even though they are already cleaned when you purchase them) and two for presentation. Please forgive me for not knowing the proper names but you know the little white lines on the outside of the casings, they will no longer be visible. Here are a few qview's of the process. It very quick and easy. If you have any questions please ask.
    Andy.
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    daffster13 likes this.
  2. richtee

    richtee Smoking Guru OTBS Member

    Ahhh...easier than I thought! Thanks BB, ya sausage lovin' Hunky!
     
  3. richtee

    richtee Smoking Guru OTBS Member

    PS..Tell Mrs. BB she's got some nice nails :{)
     
  4. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    I told ya it was easy. Just make sure that the length of casing is not too long.
     
  5. navionjim

    navionjim Smoking Fanatic OTBS Member

    Point for that tip!
     
  6. lcruzen

    lcruzen Master of the Pit OTBS Member

    Do you leave the casing in the inside out state or do you repeat the process to return the casing to the original state before stuffing? I've never heard of doing this before.

    Lou
     
  7. richtee

    richtee Smoking Guru OTBS Member

    Inside out...they will look a bit better.
     
  8. kookie

    kookie Master of the Pit OTBS Member

    Neat tip....Not sure I would bother, but thats just me....As long as they taste good that what matters to me....But still a good tip, for someone that needs it.............
     
  9. richtee

    richtee Smoking Guru OTBS Member

    Well, just stuffed 15 lbs of Kobasz and turned the casings inside out. Much nicer looking, and much easier to thread on the stuffing tube too! POINTS to you, Andy thanks!
     
  10. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Another fine tip to add to my little bbq book [​IMG]

    Thanks bb!
     
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

    question

    just had fresh brats from our hy-vee.........and i was not happy with the casings they used.........i am assuming they were natural........but they was tuff as heck to bite thru..........

    any recourse?

    for when i make my OWN brats here soon?
     
  12. richtee

    richtee Smoking Guru OTBS Member

    Depends on the casing and nature sometimes Dude. And prep as well. And they may NOT have been naturals, but I've had some tough ones. Some of the casings look "thicker" even within the same hank. Others thin and translucent, but those ya gotta be careful with. Easy to split 'em while stuffing.
     
  13. walking dude

    walking dude Smoking Guru SMF Premier Member

    thankx rich........i almost needed the teeth of a "wolverine" to bite thru these
     
  14. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    I have found that the smaller diameter of casing the thinner the casing is for natural casings. Also, if the sausage is hot smoked or cooked, the natural casing will get a bit tough. Not tough that you cannot eat it but hard to break through it. I found this when I smoked the first batch in the "Outhouse" (cold smoker), with heat around 140 for the first couple of hours. The skin was hard to break. The next time smoking in the Outhouse, kept temps under 100 and casing was not as hard. No dif in the quality of the sausage other than the casing.
    I agree with Richtee on the translucent part. The more you can see through it the thinner it is and the harder it is to stuff without over packing and splitting.
    But you win some and loose some.

    Well, just stuffed 15 lbs of Kobasz and turned the casings inside out. Much nicer looking, and much easier to thread on the stuffing tube too! POINTS to you, Andy

    I am glad you tried it Richtee, I was hoping someone would just to say how easy it is and how much better it looks.

    Thanks Rich.
    Andy.
     
  15. desertlites

    desertlites Master of the Pit OTBS Member

    I agree Andy with the lower early temps. in smoking sausage.I too start at 100 & every couple hours bring it up 10 to 15 degree's.I have yet to get a tough caseing.My last hank gave me caseings that are 6-7 ft.long and ya I notice the white streaks but they don't bother us-but will try the inside out method next time.
     
  16. walking dude

    walking dude Smoking Guru SMF Premier Member

    these were fresh brats..........so no smoking was done.......just threw em on the grill...............
     
  17. desertlites

    desertlites Master of the Pit OTBS Member

    Steve most sausage from a store is far from fresh!sure it was maybe ground that day-maybe day before but was far from fresh.and there caseings are prolly far from fresh also.And the heat you grilled them at is also cause to them being tough-alot of variable's there.
     
  18. fritz

    fritz Meat Mopper

    I'm not sure of the advantage. I like the looks of the white (fat) lines, looks home made. When you cook the sausage the lines melt and you would never have known they were there. Maybe It would help with threading?
     
  19. richtee

    richtee Smoking Guru OTBS Member

    No maybe Fritz. Slipped onto the tube like butter. Plus you wash it out REAL well doing this. It took very little time and I was much more pleased with the appearance.
     
  20. fritz

    fritz Meat Mopper

    Rich, I will give it a try.
     

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