or Connect
New Posts  All Forums:Forum Nav:

Hog Casing Ends

post #1 of 10
Thread Starter 
I can't seem to find anywhere how to tie off natural hog casings sausage. I'm having issues getting the stuffed casing to stay stuffed when I leave the sausage unsmoked after stuffing them and put them in the freezer. I twist the links after stuffing the casing but as expected, after I cut the links apart the meat starts spilling out of the ends. I suspect the answer to this is simple but it's alluding me. Any ideas?
post #2 of 10

Are you letting the casings dry out before cutting them?

 

I usually stuff then dry out about 1 hour at room temp then into the fridge overnight, then cut them apart & freeze.

 

Never had a problem with the meat leaking out. Maybe you have too much water in the mix.

 

I'm sure some sausage guru will be along shortly with a better answer.

 

Al

post #3 of 10
You can use butchers twine.

I typically don't have a problem either. I pinch where I want the link, then twist and cut.

Maybe you aren't twisting enough?
post #4 of 10

Fresh casing, fresh sausage I do have problems, but after smoked, frozen, or poached no problem.

 

Steaming fresh is just silly stupid, especially boudin. 

 

If you must, its butcher's twine and you'll find after your first batch of tied that you really don't need 'em fresh that badly. Chaurice is really just the pits.

post #5 of 10
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Are you letting the casings dry out before cutting them?

I usually stuff then dry out about 1 hour at room temp then into the fridge overnight, then cut them apart & freeze.

Never had a problem with the meat leaking out. Maybe you have too much water in the mix.

I'm sure some sausage guru will be along shortly with a better answer.

Al
post #6 of 10
Thread Starter 
I haven't been letting them dry. Usually stuff them then cut them into sections, vacuum seal, and put them in the freezer.
Guess I need to dry them first from now on. Thanks
post #7 of 10
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

You can use butchers twine.

I typically don't have a problem either. I pinch where I want the link, then twist and cut.

Maybe you aren't twisting enough?

I usually twist them 4'or 5 times between sections. Hadn't used the twine yet but may have to. Thanks
post #8 of 10
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

Fresh casing, fresh sausage I do have problems, but after smoked, frozen, or poached no problem.

Steaming fresh is just silly stupid, especially boudin. 

If you must, its butcher's twine and you'll find after your first batch of tied that you really don't need 'em fresh that badly. Chaurice is really just the pits.

I never have a problem when I make andouille either - they ALWAYS get smoked before I put them up. It's about time to make some more anyway - haven't made a batch since December.
As for boudin I poach it for about 10 minutes then freeze them. Got that tip from my cousin in Opelousas, LA who's been making/selling boudin on a daily basis for years.
Thanks.
post #9 of 10
If you're vac packing them, you need to freeze them first then vac pack. If their not solid the pressure from the vacuum will squish them out.
post #10 of 10

We always use Butchers Twine to tie our ends. Then once we smoke our sausage we cut off the ends before we wrap & freeze.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage