casings question

ac45acp · Mar 28, 2012

duh,, i thought i had everything to get started. i forgot the casings. i want to make snack sticks first. what size do ya'll use? sheep, hog or other? i should be getting better, the Proctologist called, they found my head. thanks.

tony

larrym · Mar 28, 2012

Never made my own but site does have a new sponsor and their web site is full of information.

http://www.sausagemaker.com

diggingdogfarm · Mar 28, 2012

20/22mm sheep casings.......

http://www.butcher-packer.com/index.php?main_page=index&cPath=85_94_97

daveomak · Mar 28, 2012

Tony, morning.... I made my first batch of snack sticks without casings.... I just squeezed them onto a mesh rack... others use "frog skin" or something like that.... You need to grind the meat well thru the small plate, mix very well, until sticky, and add something like soy protein for a filler..... Someone other than me can provide other techniques they use.... the sticks were very good.... Dave

BGKYSmoker · Mar 28, 2012

17-20mm collagen for sticks. Sheep casings can be intimidating for 1st timers.

Post pics.

BGKYSmoker · Mar 28, 2012

DaveOmak said:
Tony, morning.... I made my first batch of snack sticks without casings.... I just squeezed them onto a mesh rack... others use "frog skin" or something like that.... You need to grind the meat well thru the small plate, mix very well, until sticky, and add something like soy protein for a filler..... Someone other than me can provide other techniques they use.... the sticks were very good.... Dave

smokinhusker · Mar 28, 2012

I use 19 mm collagen. Haven't gotten brave enough yet to try sheep casings, but I have some!

DaveO-I make some like those for my dad...turn out pretty darn good and easy without the casings!

ironhorse07 · Mar 28, 2012

I have been using 19 mm cologens because I can get them from a local butcher shop for the same price as online.

ironhorse07 · Mar 28, 2012

I used sheep casings for the first time last weekend. I work shift work and was on nights at the time and patience isn't a virtue on nights. Got through it though but it was frustrating at times.

nepas said:
17-20mm collagen for sticks. Sheep casings can be intimidating for 1st timers.

Post pics.

coffee_junkie · Mar 28, 2012

nepas said:
17-20mm collagen for sticks. Sheep casings can be intimidating for 1st timers.

Post pics.

Yep, what he said.

chowderpants · Mar 28, 2012

Hate to hijack the thread, but what makes sheep casings so difficult to use? Just the smaller diameter?

bigfish98 · Mar 28, 2012

chowderpants said:
Hate to hijack the thread, but what makes sheep casings so difficult to use? Just the smaller diameter?

I too was wondering about this. Please share!

Bigfish

ac45acp · Mar 28, 2012

i really like this idea. i assume those mesh racks are stainless. i think i found a source for stainless expanded metal. thanks.

ac45acp · Mar 28, 2012

i also ordered some collagen casings both clear and mahogany. thanks ya'll.

boykjo · Mar 28, 2012

Sheep casings are a little hard to handle and tangle real bad but the results pay off. I only use fresh casings but that's my preference....................

Joe

big casino · Mar 28, 2012

I agree with Joe, sheep casings are the way to go, I like to pull a strand out of the hank, only use sections about 5 to 6 feet at first until you get used to them, and then place it in a sink with a little bit of water in it the slip a funnel in the end and then run water through it untill in inflates the entire casing, then drain the casing and place it in a bowl of water and keep it wet, be careful when sliding them onto the stuffer tube as you can tear them if you scrape them too hard on the edge of the tube, keep them good and wet the entire time your are stuffing I even keep a little syringe ( no needle) and when I am sliding them onto the stuffer tube I will squirt some water into the end of the casing to make sure it is lubricated, I also have used pam spray on the tube b4 loading up the casings, If the casings are packed in dry salt you need to soak them for a while in water

ironhorse07 · Mar 28, 2012

So it is not just me. Yah they tangle REAL easy, found that out the hard way. That was my experience too, let them soak awhile and them fill them with water when you flush and it stretches them a bit. I also use a trick I saw on a thread here where you let the sausage stick out past the tube a bit and it helps guide the casing on, worked good. and water cant have too much water.

BGKYSmoker · Mar 28, 2012

Not hard to use if you dont have any back pressure in the tube and the end of the casing is not tied. Crank the meat just to the end of the tube and the sheep will slide right on then tie the end.

daveomak · Mar 29, 2012

nepas quote.....

Crank the meat just to the end of the tube and the sheep will slide right on then tie the end.

Now there is something to think about ...... I am gonna have to remember that.... I can see why nepas has this stuff figured out..... I guess when you link more sausage in a year than stars in the heavens, then you figure out how to do it the easy way...

nepas, thanks for sharing that...... Dave

bluebombersfan · Mar 29, 2012

I have always used 19-22 mm collagen and they work great!

casings question

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