Syracuse Casings handling

1967robg

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Aug 18, 2015

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Western MA,Berkshire Mt foothills

• Jan 21, 2016

• #1

I received my order from Syracuse casings today, 35-38mm casing on tubes.
I've either got them from the local butcher in the past or from amazon in a bag packed with salt.
My question is do I take these of the tubes to rinse and soak like I do with the other casings I have used? Seems like it would defeat the purpose of putting them on tubes,unless I'm missing something here.
Thanks Rob

 

SmokinAl

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• Jan 21, 2016

• #2

No if they come on the tubes they are ready to go. Just slide them on the stuffer & stuff away.

Al

 

bkleinsmid

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Mar 11, 2010

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Penn Valley, CA

• Jan 21, 2016

• #3

I just soak them in warm water for a couple of hours then slip them on the stuffing tube. I have had very good luck with that company.....

Brad

 

jeffinn

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Nov 7, 2015

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• Jan 21, 2016

• #4

Yep, just soak them and go. I use the same casings, they work really well!

 

1967robg

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Aug 18, 2015

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Western MA,Berkshire Mt foothills

• Jan 21, 2016

• #5

Awesome. Thanks everybody!

 

mummel

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• Jan 21, 2016

• #6

I thought about getting pre-tubed casings myself, but after realizing how good it is to soak them for a week before hand (makes them easier to handle, less blowouts etc), I decided against it. 

Perhaps you could soak the pre-tubed ones for a couple of days before?  What sausage you making!!!????

 

donr

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Sep 3, 2011

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Akron, Ohio

• Jan 21, 2016

• #7

The pre-tubed hog casings I got from SausageMaker said to soak for 24 hours.  It didn't say, but I assume that is changing the water several times during that period.

Don

 

1967robg

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Aug 18, 2015

198

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Western MA,Berkshire Mt foothills

• Jan 21, 2016

• #8

I think a batch of Italian is up next.I just made 15 lbs of breakfast sausage this past weekend,made patties. I've made a few batches of (hot)smoked cheddar garlic that the family and coworkers thoroughly enjoyed. Picked up the book by Rytek Kutas. The next smoked sausage I will try my hand at curing and cold smoking. I think I have a sausage problem and have had a smoking problem for a while.

 

Last edited: Jan 21, 2016

tropics

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• Jan 21, 2016

• #9

1967RobG said:

I think a batch of Italian is up next.I just made 15 lbs of breakfast sausage this past weekend,made patties. I've made a few batches of (hot)smoked cheddar garlic that the family and coworkers thoroughly enjoyed. Picked up the book by Rytek Kutas. The next smoked sausage I will try my hand at curing and cold smoking. I think I have a sausage problem and have had a smoking problem for a while.

Click to expand...

I have his book it's an older addition,I find his recipes are usually a little heavy on the salt.IMHO I would suggest using less and doing a fry test.Now being that you made Sausage last week 

 

1967robg

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Aug 18, 2015

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Western MA,Berkshire Mt foothills

• Jan 21, 2016

• #10

mummel said:

I thought about getting pre-tubed casings myself, but after realizing how good it is to soak them for a week before hand (makes them easier to handle, less blowouts etc), I decided against it. 

Perhaps you could soak the pre-tubed ones for a couple of days before?  What sausage you making!!!????

Click to expand...

tropics said:

I have his book it's an older addition,I find his recipes are usually a little heavy on the salt.IMHO I would suggest using less and doing a fry test.Now being that you made Sausage last week 
:worthless

Click to expand...

FB_IMG_1453418424712.jpg

• 1967robg
• Jan 21, 2016

20160117_181249.jpg

• 1967robg
• Jan 21, 2016

I add my salt by weight 1 to 1.5 % depending on what I'm making

 

1967robg

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Aug 18, 2015

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Western MA,Berkshire Mt foothills

• Jan 21, 2016

• #11

FB_IMG_1453418397717.jpg

• 1967robg
• Jan 21, 2016

Some fatties. Heavy garlic and cheddar

 

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Reactions: tropics

tropics

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• Jan 21, 2016

• #12

Some fine looking sausage you are making Thanks for sharing the pics.Points

Richie