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Here's my problem

post #1 of 10
Thread Starter 
On my last Summersauage q-view I said I had trouble with the sheep casings. My problem was besides being small, I couldn't them on the stuffing tubes, the ends of them were stuck together from soaking. Did I miss a step? or what was I doing wrong? icon_evil.gif or was I just not holding my moth right? confused.gif

Also like I said I got a few of the stuffed , Is it just the casing being sheep, but they didn't have as much flavor as the hog casings did?

Any info would be much appreciated icon_exclaim.gif
post #2 of 10
Sheep casings are way too small for summer sausage and the casing really don't add to the flavor of the sausage. I use sheep casings for breakfast likes. And no soaking will not make them stick together, perhaps they were knotted.
post #3 of 10
Yeah... I have never used sheep...but ain't that more like a snack stick kinda thing? I think they use beef casings for SS... or the collegen 2" or better usually.
post #4 of 10
I replied in your other thread about my experience with the sheep casings. I used a 1/2 tube and although they fit, it was tight. That's why I said keep them out towarad the end of the tube. When I didn't, there would be too much friction when the casings tried to slide off the tube as I was filling them and they would burst. Sometimes I had a little bit of a hard time finding the opening of the casing to get them treaded on the tube, but it wasn't that difficult.

I agree with Texas-Hunter. A 3/8" tube probably would be better.
post #5 of 10
I use 19mm sheep casings from Syracuse Casings - they are pre-loaded onto a plastic sleeve and you slide them on and pull the sleeve out. Sometimes it works, sometimes not as they tend to load over themselves. Most the time I just strip them off, wash them and slide 'em on. I use a 10mm stuffing tube with my 1 hp. grinder (it's got it's own worm gear in it) and it works pretty well. When you soak them add a few drops of white vinegar and 2 shots of Jack (those are for you..;). Finding the opening on the end is difficult but you'll get it - sometimes a drop of veg.oil on the end helps separate the walls easier. I'm looking for a 3/8" tube for my new stuffer just for sheep casings 'cuz I make a lot of little link breakfast sausage (that's what my wife likes instead of pan sausage pattied up). Never tried collagen - any insights on the pros and cons between the two (collagen vs. hog and collagen vs. sheep)?
post #6 of 10
Thread Starter 
I was going to try to make some snack stick's 3/8 tube cool I will have to get one, As for flushing the casings I followed the pack just like it said, I let them soak for 1 + and then I flushed the several times. Hey thanks everyone for the input
post #7 of 10
I did, but I'm not getting how that is related to this topic. My sheep casings were 22/24mm. I have no experience with collagen casings, that's why I asked about them.
post #8 of 10
Thread Starter 
the biggest problem I had was the end was sticking together
post #9 of 10
not sure there why end sticking together but why not just take a sissors and snip the end off and have a fresh start, if you flush them the ends got to be open otherwise you just be makin a balloon. also as far as flavor i really dont think the casing adds flavor to the highly seasoned meats stuffed into said casings. if anything else the casing might absorb some seasoning/cure from the meat. i have an old enterprise family heirloom i guess which i used to use and would slip sheep casings on its tube which was pretty good sized, prolly half inch or better and had to be carefull cause spots would stick sometimes and if you were goin too fast.....
but with my cabelas stuffer which i got on sale 2 yrs ago has a 3/8 tube and that smaller tube works slick!!!!
post #10 of 10
Thread Starter 
Brother I cut them with sissors, Haveing a smaller tube would have helped alot on the one I did get apart I had a hellva time getting them on. Live and learn
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