Trouble Loading the Casings

johnh12

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Dec 22, 2016

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• Mar 19, 2017

• #1

I just made the first batch of sausage using the Hakka. All went OK except loading the casings on the tube.

I used some 32~35mm natural hog casings from Academy and they would not go on the 32mm tube. 32mm is the OD of the SS tube.

I reviewed several videos and read through the thread about handling casings but they wouldn’t slide on without tearing.

I dropped down to the 22mm tube and managed to get them on but it wasn’t easy. The tube and the casings were wet. I didn’t oil the tube because I don’t remember reading that in any of the posts.

I also had a little problem with the casing splitting on a couple of links as I was twisting them. I was told that I either stuffed them too much or maybe the mixture wasn’t wet enough.

Any help is greatly appreciated.

 

SmokyMose

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• Mar 19, 2017

• #2

I always spray the tube with a little PAM before loading the casings. I'm not familiar with Academy. Possibly the package was mis-labeled? I believe the diameter represents the stuffed diameter also, not the tube diameter....

 

SmokinAl

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• Mar 19, 2017

• #3

Here is a great thread on handling natural casings.

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

Al

 

tropics

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• Mar 19, 2017

• #4

Rinsing them out with water helps to expand them

Richie

 

DanMcG

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• Mar 19, 2017

• #5

Don't buy from sporting supply stores, they typically carry seconds, ends and pieces.
for a 32mm casing use a 1/2 tube, you want them on there loose. Which you did.
The splitting could have been your fault, but more then likely there were already torn in the package and you stuffing them just blow it out.
Read the thread Al posted, there's some real good info in it. And the next time you make sausage try buying casings from a local butcher, they put their name on their product so you know they will be of good quality .
And like Richie mentioned, rinse them out good, and soak them in water for at least an hour, it will help soften them up.

Hope this helps and Good luck in the future.

 

Last edited: Mar 19, 2017

SmokyMose

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• Mar 19, 2017

• #6

• 
  Fffff

DanMcG said:

Don't buy from sporting supply stores, they typically carry seconds, ends and pieces.
for a 32mm casing use a 1/2 tube, you want them on there loose. Which you did.
The splitting could have been your fault, but more then likely there were already torn in the package and you stuffing them just blow it out.
Read the thread Al posted, there's some real good info in it. And the next time you make sausage try buying casings from a local butcher, they put their name on their product so you know they will be of good quality .
And like Richie mentioned, rinse them out good, and soak them in water for at least an hour, it will help soften them up.

Hope this helps and Good luck in the future.

Click to expand...

I agree completely with the loose part, Dan, but don't you think a 1/2" tube is a bit small for 32mm? 22mm collagen slides on a 1/2" tube easily.
Soaking for an hour is the minimum. I try to let them soak overnight in the fridge if I can.

Dan

 

dirtsailor2003

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• Mar 19, 2017

• #7

SmokinAl said:

Here is a great thread on handling natural casings.

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

Al

Click to expand...

This is the best advice. Using this method I've never had any issues getting casings untangled or on the stuffing horn.

 

DanMcG

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• Mar 20, 2017

• #8

SmokeyMose said:

• 
  Fffff

, but don't you think a 1/2" tube is a bit small for 32mm?

Dan

Click to expand...

Ha....You're right Dan, I guess my mental math was off a tad when I wrote that.

 

johnh12

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Dec 22, 2016

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• Mar 20, 2017

• #9

Thanks for the help folks.

I read the thread about how to handle natural casings and thought I had it down. Apparently my skills and techniques need some work.

A 32 mm casing is supposed to be about 1 1/2 inches so I guess the 32mm OD tube is too big for that size casing. I'll continue to use the 22mm tube for the remaining casings. I also thought about tapering the end of the tube so I might try that.

I had them soaking for about 2 hours and also rinsed the inside. I tried to straighten the casing with a small bubble of water inside like I saw on a YouTube video but again my skills came up short.

Here's the video. Sausage Making 101-Zarra's Restaurant. Look at about the 19 min mark. BTW: The old man is a kick!



The end result was some great tasting sausage and a happy wife so the trip down the sausage making rabbit hole will continue.

This is the best source of knowledge I've found on the net so I'll continue to spend many hours here.

Thanks to all and keep up the great posts.

 

crankybuzzard

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• Mar 20, 2017

• #10

Everything said above works good, but one thing I've noticed, that helps a LOT, is to have a little nub of sausage sticking out of the tube before you slide on the casing.  What this does is give the casing something rounded to run over while you slide it on.  Also, if the meat is back into the tube a little bit, the sliding action could cause a slight vacuum in the end of the tube and cause it to "stick" a bit.

This picture is Boykjo's, and I hope he doesn't mind me using it for example purposes, but this is the "nub" at the end of the tube.

sausageExample.jpeg

• crankybuzzard
• Mar 20, 2017