casings

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  1. Fueling Around

    mahogany fibrous casings

    I made up my second ever summer sausage today. This one was all beef and I'll be posting a thread after I finish the cook. My first attempt was 3/4 pork and tasted great, but was not the prettiest to be posting here due to processing errors. In prepping the 2-1/2" mahogany fibrous casing (from...
  2. radioguy

    You get what you pay for

    Snack sticks have been a big hit with the family. Seeing the cost of casings, I shopped around for 19mm mahogany collagen. The ones I was using are about $15 for 25lb. I a found less expensive ones at Dirt Cheap Casings dot com. Of all places, can't make this up. Their price is about $10...
  3. A

    Smoking Homemade Bratwurst without casing...

    I have never done this but am excited to make my own brats with pork and beef and smoke them. I don't like casings so am going to form "logs" (maybe the shape of a Twinkie) and smoke them. My plan is to refrigerate after forming so they can firm up, then place them on the smoker and likely...
    • alex cook
    • Thread
    • beef bratwurst casings pork sausage smoking meats weber smokey mountain
    • Replies: 15
    • Forum: Sausage
  4. chopsaw

    Cotto Salami

    Not a whole lot to tell , just been messing with doing sausage with the Anova . This was a Len Poli recipe . I ground 2 1/2 pound chuck and 2 1/2 pounds of pork butt . Followed his recipe for the most part . Cooked start to finish in the Sous Vide . 80 mm high barrier casings . 140 degrees for...
  5. RhoneRanger

    I ran out of hog casings

    Good day! So I ground up a bunch of venison and made an excellent sausage, and I have about 3 lbs of meat left because I did not get enough casings. What is the best route as the meat will soon be too hard to stuff. Can I keep the meat in the fridge overnight until I get more casings? Will...
  6. F

    First attempt at smoked sausage.

    Made a 60# batch of fresh sausage yesterday. I saved 10 pounds aside for smoked sausage. I got my Amazen 5x8 tray. I used pecan pellets. I smoked it at 150 degrees for 3 hrs. IT was 145 when I took it off. Tastes great. Only thing is that the casing is tough. Any ideas? I cooked some of the...
    • Fatzak123
    • Thread
    • casings smoked sausage
    • Replies: 7
    • Forum: Sausage
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