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How to handle natural casings - Page 5

post #81 of 95
Quote:
Originally Posted by driedstick View Post
 

Sorry guys,,,been having alot of irons in the fire,,, this has been 4+  weeks since I started soaking the salt packed casings as earlier in the thread

 

 

 

 

As you can see not hardly a difference since I opened the pack.. I rinsed these every night for 3 weeks the last week or so was same water,, but you could not smell any salt in the water so I know they were rinsed well.

 

As far as I conclude these are going to get chucked,, I will keep them for the next couple of days if anyone has some input let me know and I will give it a try. 

 

Thanks, Joe you have been great in this little project guiding me along. I asked Joe about the vinegar and he advised against it,, he already tried that trick and did not work. 

 

A full smoker is a happy smoker 

 

DS

What gives? Did they revert? Post #63 shows more change after the first week of soaking.

post #82 of 95
Thread Starter 

They look darker in the later picture....I'm sure its just the lighting when the picture was taken. My assumption is when casings are packed in salt over a long period of time the salt draws out the moisture and gets replaced by the salt crystals. The salt crystals act like sand paper or razor blades damaging the fibers of the casing permanently and wont allow them to become smooth, soft and silky again......

 

When casings are packed in a salt solution there are more water molecules to keep the casings lubricated and the salt crystals are smaller and smoother

 

I'm not a scientist but I did stay at a holiday inn express once.......

 

My 2 cents

 

Thanks for the experiment with the salted casings DS. Another learning experience for all of us.............Thumbs Up

 

:points: 

post #83 of 95

Good Info for those of us who are still learning

 

Gary

post #84 of 95

Just a question.  Did the casings have a expiration or use by date on them.  They look like they have freezer burn.  Seems they were put in a freezer, left and got dried out. 

post #85 of 95
Thread Starter 

I don't remember seeing an expiration date on the lem sheep casings I bought a while back

post #86 of 95
Good post I am getting ready to do over 100# of kielbasa soon I will order mine sausage maker
post #87 of 95

 Would anyone care to chime in on if you treat beef middle casings the same way?

Going to make some dried summer sausage salami and it calls for beef middles for casings. I purchased these from the sausagemaker also. Would you handle preparing these the same way? 

post #88 of 95

I use 46MM+ natural pork casings for my andouille. No need for middles there.

post #89 of 95
Quote:
Originally Posted by driedstick View Post

Sorry guys,,,been having alot of irons in the fire,,, this has been 4+  weeks since I started soaking the salt packed casings as earlier in the thread


 



As you can see not hardly a difference since I opened the pack.. I rinsed these every night for 3 weeks the last week or so was same water,, but you could not smell any salt in the water so I know they were rinsed well.

As far as I conclude these are going to get chucked,, I will keep them for the next couple of days if anyone has some input let me know and I will give it a try. 

Thanks, Joe you have been great in this little project guiding me along. I asked Joe about the vinegar and he advised against it,, he already tried that trick and did not work. 

A full smoker is a happy smoker 

DS

I have to agree with mummel... these pics look to be the same... same newspaper in background.... I'm confused... th_dunno-1[1].gif
post #90 of 95
Quote:
Originally Posted by isitdoneyet View Post
 

 Would anyone care to chime in on if you treat beef middle casings the same way?

Going to make some dried summer sausage salami and it calls for beef middles for casings. I purchased these from the sausagemaker also. Would you handle preparing these the same way? 

 

Check to see if they are cleaned....  I'm sure they are...  but...  in the event they aren't, this is very good information....    I have some beef middles I haven't opened yet...   sorry...  I've been meaning to..  I'm planning on making fermented Summer Sausage also....

 

 

 

http://www.fao.org/docrep/010/ai407e/ai407e20.htm

post #91 of 95

Great article Dave thanks for posting.

 

John

post #92 of 95
Quote:
Originally Posted by DanMcG View Post

DS, I was wondering if you flushed the inside out with water. To me it seems to speed up the process of softening them.

Dam I did not flush them,,,I thought with as many water changes I would have been good,,After this long I would have thought they would have softened up by now.

Quote:
Originally Posted by mummel View Post
 

Thats weird.  Were they refrigerated?  They should turn silky white after a week or so.  Not sure what happened there.  Were they submerged?

Yes in the fridge the whole time,,, This was a salt pack,,no water solution at all... Hard as a rock when I got them 

Quote:
Originally Posted by mummel View Post
 

Actually those photos look identical.  Where is the before and after photo?

 

Quote:
Originally Posted by JckDanls 07 View Post


I have to agree with mummel... these pics look to be the same... same newspaper in background.... I'm confused... th_dunno-1[1].gif

Mummel and Jack,, Sorry I was trying to get a different angle and thought I did,, ya little angle not much,, Sorry for the confusion 

 

DS

post #93 of 95
Quote:
Originally Posted by boykjo View Post
 

They look darker in the later picture....I'm sure its just the lighting when the picture was taken. My assumption is when casings are packed in salt over a long period of time the salt draws out the moisture and gets replaced by the salt crystals. The salt crystals act like sand paper or razor blades damaging the fibers of the casing permanently and wont allow them to become smooth, soft and silky again......

 

When casings are packed in a salt solution there are more water molecules to keep the casings lubricated and the salt crystals are smaller and smoother

 

I'm not a scientist but I did stay at a holiday inn express once.......

 

My 2 cents

 

Thanks for the experiment with the salted casings DS. Another learning experience for all of us.............Thumbs Up

 

:points: 

Joe,, thanks for your support and guidance in this project,,,And starting this thread.. 

 

DS

post #94 of 95

The first time I bought natural casings, they were the LEM hog casings.  Did not have problems like this though.  I'm not a huge fan of LEM products as it seems what's in stock at most local retailers has been on the shelf since Nixon was president (it's not a fast moving item).

 

I've started buying my casings a day or two before use from a local butcher shop.  He said they are from "The Sausagemaker" and they are their tubbed casings.  My logic is the butcher goes through more casings in day than I do in a year.  He reorders every couple of weeks and buys in bulk. He will also sell me a single tube if I want (the hog casings he stocks will do about 15 pounds per tube).   So I'm confident they are fresh and I have not had a single issue since I started buying this way.  He said he only soaks them about 30 minutes when he uses them.  I've only had one blowout with those casings and it was clearly my fault.  I'm going to get some sheep casings from him next time to see how they do with snack sticks.

 

I had to call a few butchers to find one who would sell me just casings.  So, it may be worth a couple of phone calls to see if you have someone local who will also sell smaller quantities (some grocery butcher departments will also sell casings).

post #95 of 95

a36.gifGreat tutorial. I follow all your posts ! let me share a tip I use also:

After soaking, and if I have time, I turn my casings inside out by inserting the casing into itself then apply water pressure and the casing will turn itself inside out. Another method I use for final rinse after soaking is to slide the end of the casing over the faucet and rinse the inside with hot water. The warm water adds to the elasticity of the casing. I also see I have replied to this thread before..,sorry for the redundancy.

 

HT


Edited by Hoity Toit - 2/28/16 at 7:56am
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