or Connect
SmokingMeatForums.com › Forums › Preserving Food › Curing › Horse casings
New Posts  All Forums:Forum Nav:

Horse casings

post #1 of 3
Thread Starter 
This being the Middle East, hog casings are pretty hard to come by but my casings supplier has horse casings (go figure).

Has anyone used them before? Do you have any experience with them? They're much thicker than beef and hog casings so any thoughts about drying time? Stuffing capacity?
post #2 of 3

I'm sure they are larger, thicker and tougher than pig and sheep....

post #3 of 3
Should be fairly close to beef middle or beef end caps I would think.
Thicker just means more drying time, and that's not a bad thing! Keep your humidity at least 80% and you should be in great shape!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Curing
SmokingMeatForums.com › Forums › Preserving Food › Curing › Horse casings