Soak artificial casing or no?

mneeley490

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• Sep 24, 2013

• #1

Ok, I apologize right off for what is probably a stupid question, but though I have smoked almost everything, and made jerkey, this is the first time I've entered the sausage arena, and I'm virtually clueless about technique.

I am making a version of capicolla, and the recipe says to stuff into a large, artificial casing. I bought a 4.65" casing from Butcher-Packer. It feels kind of like a plastic-y butcher paper, and is somewhat stiff. So I'm wondering if it is supposed to be soaked beforehand like natural casings?

Thanks!

 

bkleinsmid

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• Sep 24, 2013

• #2

Welcome to sausage making.........you are in trouble now...........

If you have what I think you have in casing, yes, in warm water. Half an hour to an hour I think is good.

Brad

 

mneeley490

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• Sep 24, 2013

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Thanks, Brad. I'll do that. It just seemed too stiff to work with out of the bag.

 I plan on stuffing tonight and smoking tomorrow when I get home from work.

Mike

 

Last edited: Sep 24, 2013

bkleinsmid

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• Sep 24, 2013

• #4

Yes, those need to be soaked. They will soften up very nice and easy to use. Can't wait to see how those turn out.

I am booked for the next two days but I think Friday will be the day for some Maple Habanero snack sticks.

Brad

 

smoking b

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• Sep 26, 2013

• #5

Yup - that's a soaker.  Welcome to your new addiction!      

 

 

 

mneeley490

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• Sep 26, 2013

• #6

Thanks! As a matter of fact, I have it in the smoker right now. This recipe does call for smoking, but I'm curious how much, if any, smoke will penetrate this kind of casing? It seems kind of thick.

 

smoking b

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• Sep 26, 2013

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The fibrous casings you have will work fine for smoking - they are porous so they will breathe & take smoke easily 

   You'll be happy with the end result just remember that the casing is inedible...

 

mneeley490

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• Sep 26, 2013

• #8

Smoking B said:

 
...just remember that the casing is inedible...

Click to expand...

Ha! Yeah, you don't make that mistake twice.