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Soak artificial casing or no?

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mneeley490

mneeley490

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jun 23, 2011
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2,235
Everett, WA
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!
 
Welcome to sausage making.........you are in trouble now...........
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sausage.gif


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

large%20mahogany%20fiberous%20casing.jpg


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

Mike
 
Last edited:
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
 
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.
 
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