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Sheep and Hog Casings

post #1 of 3
Thread Starter 

I have a couple of questions:

Can you use sheep casings for making meat sticks? and how does it turn out?

Also, how is the best way to store casings when you have left over casings.  I am thinking about buying hanks but am only going to make 50 pounds of sausage this weekend and won't make anymore for a couple of months??

 

Any help would be great

post #2 of 3

I prefer the sheep casings for snack sticks. However, two big drawbacks are the cost of sheep casings and they are more difficult to deal with compared to collagen.  I'm just using collagen this next batch.

post #3 of 3
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