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Casings

post #1 of 9
Thread Starter 

Ok sausage makers,  break me down the casing types / sizes exc.  what types are best for fresh sausage and hot smoking?  What are best for Italian and breakfast.?  I see that breakfast sausages from the grocery store have collegan casings? What do you prefer?

post #2 of 9

Here's some reading for ya....

 

http://www.onestopjerkyshop.com/faq-about-sausage-casing-p-253.html

 

Joe

post #3 of 9

Thanks!

post #4 of 9

Great information Joe ....Thanks for the post........

post #5 of 9
Thread Starter 

Nice read. Thanks man!

post #6 of 9

Backyard, morning..  I really like the natural casings.... I love the "snap" when you bite into them... like the "old days" as a kid growing up...

You can twist them, link them, ring them, and they are a natural food product.... of course I am an old phart that likes old stuff and they are primarily for dogs, brats and the like..... All depernds on what you are making...   Dave

 

post #7 of 9

Interesting read! Thanks Joe!

post #8 of 9
Quote:
Originally Posted by DaveOmak View Post

Backyard, morning..  I really like the natural casings.... I love the "snap" when you bite into them... like the "old days" as a kid growing up...

You can twist them, link them, ring them, and they are a natural food product.... of course I am an old phart that likes old stuff and they are primarily for dogs, brats and the like..... All depernds on what you are making...   Dave

 



Agree 100% You cannot reproduce that special snap in the natural casings. 439.gif

post #9 of 9

Joe, thanks for the link. Good read and imfo.icon14.gif

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