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Where can I find some sheep casings? - Page 2

post #21 of 31

Thats the easy part. After soaking the casings in water (I do mine at least 12 hours), just slide the tube on the horn and pull the tube back off leaving the casing on the horn. Just don't forget to put a little bit of oil or Pam on the horn first. The only blow outs that I have had since I read Joe's sticky about how to care for natural casings was when I let the horn get dry and sticky.

The "tube" looks like a large straw if you have never seen one.

 

Brad

post #22 of 31
Thread Starter 

Ahh cool, thanks.

post #23 of 31

Like NEPAS and others I use Syracuse Casings pretubed hog and sheep casings.  Sheep casings in particular are tough to handle loose sometimes as they are small and far more fragile than hog or beef casings so I really like the pre-tubed ones.

 

They ship them with use and storage directions and also have instructions online.

 

Syracuse Casings says they'll keep six months but i've had no issues keeping them well over a year by tightly wrapping and bagging them and putting them in the bottom rear of the basement fridge (coldest part of the fridge).

 

You can cut a tube to a shorter length and not use the whole tube if needed.    They only need a short soak before using.  If you dont use all you have soaked the directions for resalting them are online.  After resalting them they'll keep as long as if you had never rinsed them.

 

The folks at Syracuse Casings are good people (and local for me).  I ordered casings from them when prepping for a sausage making demo at a local sportsman's show and they gave me a free hank when they found out what I was up to.

 

I hope this helps.

 

Lance

post #24 of 31

Tubed casings are inserted on a flexible plastic sleeve that looks like an oversize drinking straw.

Casings on a tube are way easier to handle than loose casings, which can get tangled up, and prone to losing the end if you aren't careful.

 

Tubed casings are easily slid onto the stuffer funnel when you ready to use them.

post #25 of 31

Thanks for the quick how-to, I think I'll try them for my next big batch.

post #26 of 31
Thread Starter 

post #27 of 31

Thanks for the write up on use from everyone and the video from mummel. I get my hanks for about $25, but I think the extra $9.5 for pretubed would be well worth it. I'll be getting these next time I need some...which is like 2 weeks from now.

post #28 of 31

Thanks, the video really clears that up. Are the pre-tubed ones as salty as the "regular" ones bagged in hanks? I assume the vast amount of salt is why they keep more or less forever. The video says to soak for 24 hours. Is that specific for pretubed? I only soak the regular ones for an hour or less, until they feel soft and elastic.

post #29 of 31

Thanks for all the good information guys.  It helps a lot.

post #30 of 31
Thread Starter 
Quote:
Originally Posted by rgautheir20420 View Post
 

Thanks for the write up on use from everyone and the video from mummel. I get my hanks for about $25, but I think the extra $9.5 for pretubed would be well worth it. I'll be getting these next time I need some...which is like 2 weeks from now.

 

Where do you get yours?  Makincasing.com has then for $45.  Seems pricey.  Any other cheaper places to buy pre-tubed sheep casings?

 

For hog casings, it looks like the cost / lb of sausage = 45c of casing for each lb of meat.  The Makin sheep casings are $1.36 for each lb of meat.

post #31 of 31

I get mine from a local store that makes their own sausage. I just called and asked them about it and they said they'd sell them too. Might be worth a try. Sheep casings are always more expensive than hog casings...no getting around that.

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