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22 /24 Sheep casings

post #1 of 19
Thread Starter 

Hi All What size stuffing tube would I need for 22/24 MM natural sheep casings?? My smallest tube is 5/8 OD.

I'm trying to make hot dog size German Bratwurst. I checked LEM for a 3/8 tube, but they were out of stock.I have a Grizzly 5 lb stuffer.

Thanks Dan

post #2 of 19

5/8" = 15.8750 mm

http://www.engineeringtoolbox.com/inches-mm-conversion-d_751.html

Good luck and post some Q-Vue for us.

post #3 of 19

Dan, moring.... The 5/8 tube should fit the casings...  Have you tried them ??

 

Dave

post #4 of 19

Straight tubes

 

3/8 is 9.5mm. good for collagen, and small mm sheep

 

7/16 is 10mm good for collagen 16 thru 21mm, hog 17mm, sheep 18 thru 22mm

 

1/2 is 13mm good for collagen 21 thru 23mm, sheep 20 thru 24mm

 

9/16 is 14mm good for collagen 24 thru 32mm, hog 29 thru 34mm, sheep 22 thru 24mm

 

5/8 is 16mm good for collagen 32mm, hog 30 thru 34mm, sheep 24 thru 26mm

 

 

 

Tapered tubes

 

3/8 good for collagen 16mm

 

7/16 good for collagen 19 thru 21mm, sheep 21 thru 23mm

 

1/2 good for collagen 21 thru 30mm, sheep 22 thru 24mm

 

5/8 good for collagen 32mm, sheep 27-28mm
 

post #5 of 19
Thread Starter 

Hi All Thanks for the great information on sizes..Just what I was looking for. I haven't tried the 22/24MM casing on the 5/8 tube yet, still waiting for my order to come in.. Will post when I get them and use them.

Thanks Again Dan

post #6 of 19
Thread Starter 

Hi All Got my 22/24mm sheep casings.. It is going to be a major "PIA" getting them on my smallest stuffing tube which is 5/8 OD.

I cut a short piece and let it soaked gave up after a while, will try again when I stuff today..If I can't get the 22/24 to work I always Have 32mm hog casings, but I wanted hot dog size bratwurst. Oh well

Maybe a 3/8 tube is the answer. Lem is out of stock till 6/5. That is only place I saw to get a 3/8 tube for my Grizzly 5 lb stuffer.

 

Thanks Dan

post #7 of 19

Dan, i got a 5/8th tube and stuffed some dogs with a 22mm sheep casing. I dont like using sheep casings that much but i'll do it for the grandkids. Besides they cost an arm an a leg compared hog casings as you probably know.  The only thing i can tell you is to flush them and let them soak overnight. lube the tube well also [i sometimes spray Pam on the tube at the start]. I have a 5 pound verticle as well.  The key is in my opinion the length of time soaking. If you can get a smaller tube then it will be easier however my tube worked but it did take patience LOL. Reinhard

post #8 of 19
Thread Starter 

Hi All

Dan, i got a 5/8th tube and stuffed some dogs with a 22mm sheep casing. I dont like using sheep casings that much but i'll do it for the grandkids. Besides they cost an arm an a leg compared hog casings as you probably know. The only thing i can tell you is to flush them and let them soak overnight. lube the tube well also [i sometimes spray Pam on the tube at the start]. I have a 5 pound verticle as well. The key is in my opinion the length of time soaking. If you can get a smaller tube then it will be easier however my tube worked but it did take patience LOL. Reinhard

 

I had the Sheep casings soaking for 1 hr, got 2/3" on the tube before the  Sheepcasing started breaking, they are vey delicate..Sprayed the tube with Pam still the same results.I'm taking a break right now going back later and give it another try. JUst might let the casing soak over nite and try again tommow.

I wish thew tube sheep casing weren't sooo expensive. Shoukld be much easy with the tubed ones?

 

Thanks Dan

post #9 of 19
post #10 of 19

Dan, one hour of soaking is not enough. overnight is what i do with all natural casings.  That's just me, but with hog casings that may not be needed, but with sheep casings it is in my opinion.  However i do it with all casings just to make life easier.  The best thing to do in the future is to plan ahead so everything is ready to go. i've made plenty of mistakes over the years, so dont get frustrated. I'm have a great time making sausage and i love doing it. Reinhard

post #11 of 19
Thread Starter 

Hi Reinhard I now have the casings soaking for over nite. Tried again to get the casing on the tube, I gave up in fustration. The Sheep casings are sooooo  delicate.

I hope I have better luck tomorrow, if not,then into the 32 mm Hog casings the bratwurst will go.

I'm thinking the tubed Sheep casing should be much better to work. except for the price.

Thanks Dan

post #12 of 19
Quote:
Originally Posted by DanBono View Post

Hi Reinhard I now have the casings soaking for over nite. Tried again to get the casing on the tube, I gave up in fustration. The Sheep casings are sooooo  delicate.

I hope I have better luck tomorrow, if not,then into the 32 mm Hog casings the bratwurst will go.

I'm thinking the tubed Sheep casing should be much better to work. except for the price.

Thanks Dan


Not if you have a 5/8" tube .... one poster said he could do it ... not me.  1/2" is about the max OD for a tube on those.  I will never buy sheep again.  Works out to almost $0.75/lb (maybe a $1/lb in the 22mm) JUST for the casing and that's if you get 100% fill on them ..... plaid nuts!

post #13 of 19
Thread Starter 

Hi All Well I finally got back to try and stuff with the 22/24MM Sheep Casings.

Soaked overnite I was able to get the casing on my 5/8" OD tube. Got started after 6" I was getting blow outs. I had to use my 32/35 Hog casing to finish. The Sheep Casing are sooooo delicate. Maybe next either buy a 3/8 tube or go for the $ and get Tubes ones.

Would the tubes ones be that much better to use? The good news is both the Bratwurst and Italian sausage was tasty, juicy and plump, from the Soy Protein Blend I used.

 

Thanks Dan

http://www.waltonsinc.com/p-2454-soy-protein-blend.aspx

post #14 of 19

Dan I use a stuffer tube made for a jerky cannon had to grind the bell down alittle but what i have found that helps is make sure u have a little meat sticking out the stuffing tube and that helps lube the casings!

post #15 of 19

Good info Rick.

 

Dan, These guys charge the same price for Tubed or Pre-flushed and shipping is included...JJ

 

http://www.makincasing.com/x/home.php?cat=10

post #16 of 19
Thread Starter 

Hi All I already had checked out Syracuse casings. Thanks JJ.

I have a local company Globe Casings E-Mailed me a price of $20 for tubed 32/35 Hog, and $37 for tube  Sheep, but with the Sheep I have to buy 2 hanks.

http://www.globecasing.com/natural_sausage_casings/beef_casing

Thanks Dan


Edited by DanBono - 5/9/13 at 7:31am
post #17 of 19
Quote:
Originally Posted by DanBono View Post

Hi All I already had checked out Syracuse casings. Thanks JJ.

I have a local company Globe Casings E-Mailed me a price of $20 for tubed 32/35 Hog, and $37 for tube  Sheep, but with the Sheep I have to buy 2 hanks.

http://www.globecasing.com/natural_sausage_casings/beef_casing

Thanks Dan

That is a good price. Did you email anyone specific?...JJ

post #18 of 19
Thread Starter 

Hi JJ I just sent an e mail to globe casing and got that reply.Give then a try and let me know how you make out.

Dan

post #19 of 19

Are you sure that is for a hank ... or just a tube?  Too cheap for the sheep.

Actually, that is about he bucket price/per hank for the hog

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