about casings

[Gags]

Is it alright to use smaller casings than a recipe calls for? Is there an advantage to using larger sizes? Smaller sizes seem more manageable to me, especially for my first one.

 

[indaswamp]

Nothing wrong with using smaller casings than the recipe calls for. Are you making fresh sausages or smoked sausages?

 

[foamheart]

The only problem I have ever heard is/was a trouble with small casings (breakfast links and stixs) and larger than 10# stuffers. They require a lot of pressure to move the meat product thru the smaller diameter tube using a larger diameter stuffer piston. But I have not heard anyone complain is a while, maybe they found an answer to it.

If you are looking at natural casing, I highly recommend to don't attempt to start with the small sheep casing, They can be frustrating to the most experienced sausage makers sometimes. really a 28/32 MM is a great start. They are easiest to load on the horn/tube, most versatile and easiest to stuff, or that's my opinion.

 

[Gags]

I'm looking at making Genoa sausage recipe from the "art of making fermented sausage" by Stanley Marianski". The recipe calls for 46-60mm beef Middle.

So I'll take your advise foam heart, and use a 28/32. I'm sure I can expect that the cure time will be significantly shorter than the 2-3 months the recipe says using beef middles?

 

[BGKYSmoker]

Just use regular Summer Sausage casings.

You do know about how to make Genoa?

 

[indaswamp]

I'm looking at making Genoa sausage recipe from the "art of making fermented sausage" by Stanley Marianski". The recipe calls for 46-60mm beef Middle.

So I'll take your advise foam heart, and use a 28/32. I'm sure I can expect that the cure time will be significantly shorter than the 2-3 months the recipe says using beef middles?

You can get 46~48mm hog casings and they are easier to work with.
But if you are making genoa, I'd listen to SFLsmkr1...he just made a batch of genoa and is very knowledgeable on fermented sausages.

 

[Gags]

Just use regular Summer Sausage casings.

You do know about how to make Genoa?

Not really, I just would be following the book. Is there anywhere else I can get more info. Would you recommend another recipe for a first timer?

 

[BGKYSmoker]

Not really, I just would be following the book. Is there anywhere else I can get more info. Would you recommend another recipe for a first timer?

Why dont you look at the recipes Len Poli has posted, very user friendly for 1st timers. Just google his name and you will go right to his site.

 

[Gags]

Just use regular Summer Sausage casings.

You do know about how to make Genoa?

What size are they? Hog or beef?

Thank you so much for Lens site!!! Im going to try his Salami Cascina.

 

[daveomak]

Evan Brady is a member here.. Check out his stuff....
Natural Casing from Butchers Pantry