or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Need advice on choosing casings
New Posts  All Forums:Forum Nav:

Need advice on choosing casings

post #1 of 5
Thread Starter 

I'm interested in learning what casings you would recommend, hog, sheep or callogen and what sizes to choose for the following:

 

Beef Sticks

Breakfast Sausage

Italian Sausage

Polish or Kielbasa

Bratwurst

Summer Sausage

 

Also, should I get the dry salt packed, wet salt brine packed, or the precleaned tube type? I've seen what was called a Home Pak that had random lengths offered. Are they worth the savings or too much of a pain?

 

How long will casings keep in the fridge?

 

Thanks,

ShortEnd

post #2 of 5
Quote:
Originally Posted by ShortEnd View Post

I'm interested in learning what casings you would recommend, hog, sheep or callogen and what sizes to choose for the following:

 

Beef Sticks

Breakfast Sausage

Italian Sausage

Polish or Kielbasa

Bratwurst

Summer Sausage

 

Also, should I get the dry salt packed, wet salt brine packed, or the precleaned tube type? I've seen what was called a Home Pak that had random lengths offered. Are they worth the savings or too much of a pain?

 

How long will casings keep in the fridge?

 

Thanks,

ShortEnd




Sticks

17-20mm collagen

sheep

 

Breakfast

sheep

19mm collagen (if no sheep)

 

Italian

Hog

32-33mm collagen (if no hog)

 

Polish and Brats

Hog

 

 

Summer

2" x 12" synthetic or fiberous

3" x 20" same

Unbleached cotton muslin bags

 

 

Dry salt or salt water packed are good for the natural casings. They will keep for years covered in the fridge, just use, repack with salt, cover.

 

Pre cleaned tube type are to much $. The tube is for easy placement on the stuffer tube.

post #3 of 5

OK ...here's lots of info that should cover most of what you want to know!!

 

  Have a great day and enjoy the reading!!

 

  Craig

 

 

https://www.makincasing.com/mm5/merchant.mvc?Session_ID=99943e852a1719553dc4a8ae33e7d7d5& 

 

http://www.sausagemaker.com/ 

 

http://web.archive.org/web/20010214020112/http:/home.att.net/~g.m.fowler/frame/Sausage1.htm 

This site has a great basics drop down...

 

 

http://thespicysausage.com/sausagemakingrecipes.htm 

 

 

http://www.wedlinydomowe.com/      a fantastic site

 

http://www.butcher-packer.com/ 

 

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts 

 


Edited by fpnmf - 6/10/11 at 4:50pm
post #4 of 5

What nepas said!  I would start with hog casings.  Then work your way through them.  If you work really hard you might reach the nepas level.  I doubt I ever will! LOL

 

Good luck and good smoking.

post #5 of 5

I just use dry salt pack hog casings. They sell them in the stores around me and i put them in a baggie in the meat drawer of my fridge. Been doing this for years now and the only reason i tossed any was because thier cheap enough to just get more if your old ones have been around for too long. Done that once and i really don't think i needed to. As long as you add a little salt when you put them away and keep the bag sealed those things will keep for who knows how long. Probably give twinkies a run for thier money!

 

I have gotten the "home pack" before online and found it had a large array of lengths and inconsistent widths. The off brands the butcher at the grocery have are much better and they are still packaged for the home sausage maker. Unless you buy the giant tubs the commercial places use then you'll be stuck using the varied length home use type. It's not a bad thing though!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Need advice on choosing casings