I just checked on my casings and they froze at some point in the bottom fridge drawer so I'll be ordering fresh from Syracuse Casings. They can be found at makinsasings.com. All their prices include USPS Priority Mail shipping. If anyone wants some or wants to split a 100 yard batch let me know. Pretty much all their hanks come in pre-flushed pre-tubed styles now as that was the vast majority of both their residential and commercial orders. Just soak ém for 10 minutes, rinse some water through the tube and you're ready to stuff.
I normally get the 20-22mm sheep casings for snack sticks and breakfast sausage. I use hog casing for pretty much everything else. 29-32mm for hot dogs, Coneys, Brats etc for eating in a bun (32-35mm if I want fat sausages and less bread) and 35-38mm for kielbasa, szynkowa (ham sausage) and pepperoni. The amounts of meat each 100 yard hank will stuff as shown on the website is pretty accurate for links but my experience is that you'll get 10-12% more meat in rope sausage.
I'll order about next Thursday so let me know by then if you want any please.
If we're going to have b-fast sausage Saturday we'll either need to whip some up Friday or I'll make a batch before time.
Another thing I bake a lot of is artisan style boule breads. Semolina, rye and dark pumpernickel go well with BBQ and I could bring several loaves. They would benefit from a short stint in a hot oven to crisp the crust up again, though.
There are some racks of St Louis cut ribs in the big freezer and a lot of venison (likely still a lot of venison sausage, too). And I'm pretty sure there is a 5-6 pound prime Finger Lakes venison round roast or two that would make a convert of even the most stubborn non-game eater.....
And there's at least one 6-7 pound blade end bone in pork loin roast that would be killer in a smoker. I could smoke it ahead or bring it for Saturday/Sunday.
Lance
I normally get the 20-22mm sheep casings for snack sticks and breakfast sausage. I use hog casing for pretty much everything else. 29-32mm for hot dogs, Coneys, Brats etc for eating in a bun (32-35mm if I want fat sausages and less bread) and 35-38mm for kielbasa, szynkowa (ham sausage) and pepperoni. The amounts of meat each 100 yard hank will stuff as shown on the website is pretty accurate for links but my experience is that you'll get 10-12% more meat in rope sausage.
I'll order about next Thursday so let me know by then if you want any please.
If we're going to have b-fast sausage Saturday we'll either need to whip some up Friday or I'll make a batch before time.
Another thing I bake a lot of is artisan style boule breads. Semolina, rye and dark pumpernickel go well with BBQ and I could bring several loaves. They would benefit from a short stint in a hot oven to crisp the crust up again, though.
There are some racks of St Louis cut ribs in the big freezer and a lot of venison (likely still a lot of venison sausage, too). And I'm pretty sure there is a 5-6 pound prime Finger Lakes venison round roast or two that would make a convert of even the most stubborn non-game eater.....
And there's at least one 6-7 pound blade end bone in pork loin roast that would be killer in a smoker. I could smoke it ahead or bring it for Saturday/Sunday.
Lance