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Sheep Casings

post #1 of 3
Thread Starter 

My first attempt with sheep casings was a flop.  I have since seen pre-tubed sheep casings.  I have only used natural casings once before and they were hog casings.  I would like to make some breakfast sausage links.  Have anyone here used the pre-tubed casing and can give some advice on how those work?  Also is the prep and soaking the same as the regular casings?

 

Thanks

Ed

post #2 of 3

Sorry to hear that Ed

 

With Quality casings and proper handling Sheep's are easy to use. I would stay away from the ones packed in pure salt unless you soak and wash for long periods of time, (Weeks) even

 

http://www.smokingmeatforums.com/t/159729/how-to-handle-natural-casings

 

These sheep's are high quality and come in a salt solution. They need to be washed and soaked but do become pliable and silky smooth. They are a bit pricey but well worth it. Your going to pay through the nose for tubed sheep's.....

 

http://www.smokingmeatforums.com/t/155444/frankfurters-yeah

 

Joe

post #3 of 3
Thread Starter 

boykjo

 

Thanks very much for the reply.  I have looked at them from there before.  I tried the salt packed casings before.  They were a pain, but I may not have soaked them long enough.  Your hot dogs look great.  When I get some time I'll look at ordering the preflushed casings.  I still want to make some breakfast saugage links, and some hot dogs would be goot too.

 

Thanks

Ed

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