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Soak artificial casing or no?

post #1 of 8
Thread Starter 

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!

post #2 of 8

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

 

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

post #3 of 8
Thread Starter 

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

Casing for Bologna (4.84 in. x 27 in.)

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

 

Mike

post #4 of 8

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

post #5 of 8

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

post #6 of 8
Thread Starter 

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.

post #7 of 8

The fibrous casings you have will work fine for smoking - they are porous so they will breathe & take smoke easily  Thumbs Up   You'll be happy with the end result just remember that the casing is inedible...

post #8 of 8
Thread Starter 
Quote:
Originally Posted by Smoking B View Post
 

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

 

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

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