Another Casing Thread

[pugsbrew]

1. Anyone see any difference in natural hog/sheep casings from Butcher & Packer or The Sausage Maker?

2. Last time I made sausage, my bundle of casings became SO knotted that I lost about 1/3 of them. Any technique on how to prevent this?

3. What is exactly fibrous casings used for? I know I should know this, but....

Thanks.

 

[jimmyinsd]

I have found that soaking the "knot" of casings longer and then lightly massaging the ball helps loosen them up and they are a lot easier to get to slip apart. after I get them all separated I then salt them individually and back into the brine filled container and as long as I dont shake it around to much I can typically pull them out 1 at a time as needed.

i use fibrous casings for summer sausage.

 

[SmokyMose]

1. Anyone see any difference in natural hog/sheep casings from Butcher & Packer or The Sausage Maker?

2. Last time I made sausage, my bundle of casings became SO knotted that I lost about 1/3 of them. Any technique on how to prevent this?

3. What is exactly fibrous casings used for? I know I should know this, but....

Thanks.

2. That's why I finally went to the pre-tubed from Syracuse Casing (www.makincasing.com). I don't make huge batches and not having to untangle a wad of casing is worth the little more expense to me.

 

[indaswamp]

If the casings have been soaked long enough, they should slide and untangle as you pull one out. I put my hand on one side of the casings in the bowl and pull them to one side as I fill with water from the sink to help minimize the stirring action from the water flow which can tangle them. Here's a great thread...
https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/

 

[DanMcG]

Try to seperate the casings or untangle knots while they are submerged in a bowl of water.

 

[indaswamp]

Try to seperate the links or untangle knots while they are submerged in a bowl of water.

Yep, I forgot to mention that. That is what I do.

 

[tx smoker]

"Anyone see any difference in natural hog/sheep casings from Butcher & Packer or The Sausage Maker?"

I have only used natural casings from Syracuse Casing Company and the quality has been outstanding. They are a bit more expensive but IMHO the additional expense is well worth it. They come pre-tubed so will never get tangled up and are super easy to slide onto the stuffing horn. Also, they are ready to use in a matter of a few minutes, which is critical for me. Most of the time when I make sausage it's spur-of-the moment. I've read about some people soaking their casings for up to 5 days before using. That's not an option for me as I can't ever plan that far ahead. The Syracuse casings are ready to use in 10 minutes: rinse salt off and soak in warm water for a few minutes.

"3. What is exactly fibrous casings used for? I know I should know this, but...."

Fibrous casings are collagen, and exactly that: fibrous. They are typically used for things like Summer Sausage that is going to be smoked. The fibrous aspect allows smoke to penetrate the casing and get into the sausage. In this way you can actually get a true smoked flavor versus using non-fibrous casings, which you may as well bake in the oven from everything I've gleaned here. I make some sausages with collagen casings and always opt for fibrous.

Hoping to help a bit,
Robert

 

[jimmyinsd]

"Anyone see any difference in natural hog/sheep casings from Butcher & Packer or The Sausage Maker?"

I have only used natural casings from Syracuse Casing Company and the quality has been outstanding. They are a bit more expensive but IMHO the additional expense is well worth it. They come pre-tubed so will never get tangled up and are super easy to slide onto the stuffing horn. Also, they are ready to use in a matter of a few minutes, which is critical for me. Most of the time when I make sausage it's spur-of-the moment. I've read about some people soaking their casings for up to 5 days before using. That's not an option for me as I can't ever plan that far ahead. The Syracuse casings are ready to use in 10 minutes: rinse salt off and soak in warm water for a few minutes.

"3. What is exactly fibrous casings used for? I know I should know this, but...."

Fibrous casings are collagen, and exactly that: fibrous. They are typically used for things like Summer Sausage that is going to be smoked. The fibrous aspect allows smoke to penetrate the casing and get into the sausage. In this way you can actually get a true smoked flavor versus using non-fibrous casings, which you may as well bake in the oven from everything I've gleaned here. I make some sausages with collagen casings and always opt for fibrous.

Hoping to help a bit,
Robert

I have read that typically fibrous casings are made from plant fibers, while collagen is made from animal skins. typically fiberous casings call to be soaked in water while most collagen say not to soak them. ( with the exception I have found being the 40MM collagen casings for ring bologna, for some reason they say to soak them in salt water prior to using.)