Casing help, 1 timer to stuff sausage

[jno51]

Ok men my questione is what type of casing should I use to stuff sticks, bratts, and summer sausage. I will be using venison, and would like to smoke it. This first time I will probably make 10# batches of each. Your help is greatly appretiated. "UP IN SMOKE" from Texas.

 

[solaryellow]

For the snack sticks I would recommend a 19mm - 22mm collagen casing.

I like to use 32-35mm natural hog casings for brats but you can use something smaller.

For the summer sausage you will want a fibrous casing.

 

[dwolson]

Yes, what Solaryellow said.

I personally think that PS Seasonings has great kits for ven.  They also sell 10 lb kits.

 

[boykjo]

I would use fresh casings for the brats and collagen for the sticks and  and summer sausage...... there are edible collagen and inedible... I would use the inedible for the SS.. Here's a link to butcher packer... They have a great selection....

http://www.butcher-packer.com/

Good luck and happy smoking

Joe

 

[SmokinAl]

I agree with the above, this is where I get mine.

http://www.sausagemaker.com/

 

[jno51]

Joe when you say fresh what are you referring to. I get the collagen part.

 

[jno51]

Ok, I got it, had to read my notes. way to much to take in, in a short period. The oh stuffer will be in monday. I am trying get it all lined out so I can hit the "GROUND" running. thanks a million for all the help. chim in if you can offer any advice to this nubie.

 

[fpnmf]

http://www.wedlinydomowe.com/

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

 

[jno51]

fpnmf, great infomation, thank you sir, have a great weekend

 

[boykjo]

Joe when you say fresh what are you referring to. I get the collagen part.

Sorry... I meant natural casings... do a search on them here and you will get a lot of great info.....

Good luck and happy smokin

Joe

 

[BGKYSmoker]

Sticks i like 17 to 19mm

Keebasa 30 to 32mm

SS, Bologna type 2.5 or cloth bags.

 

[couger78]

Sticks i like 17 to 19mm

Keebasa 30 to 32mm

SS, Bologna type 2.5 or cloth bags.

+1 on these numbers.

I've made kielbasa as large as 40mm, but prefer the 30-32mm.

—Kevin

 

[mballi3011]

I to have to agree with everyone here on the casings.

 

[hoity toit]

I like to use the natural hog casings for brats and deer sausage. I also turn them inside out too.

dg

 

[shooterrick]

For the snack sticks I would recommend a 19mm - 22mm collagen casing.

I like to use 32-35mm natural hog casings for brats but you can use something smaller.

For the summer sausage you will want a fibrous casing.

I would agree with solar and if you are going to cold smoke make sure you use a kit with cure or use a recipe with cure.  If you hot smoke should be ok either way fresh or cured. 

 

[jno51]

Again thanks to all for the help and information, never to much for sure. I rolled my first fatty yesterday morning and its going on the grill after church. I am in the process of cold smoking cheese this morning, got an early star about 5 am. The fatty was rolled out of venison with a few onions, jalapenos,and mushrooms, and pepper jack cheese inside. Have had a awesome weekend cooking, can't wait till the stuffer gets here, " UP IN SMOKE" thanks to all and have a great weekend.  (PICS TO COME IF I CAN FIGURE OUT HOW TO UPLOAD )  

 

[jno51]

Killing a little time Sunday waiting on the oh stuffer to come in.

 

[jno51]

 

[jno51]

 

[jno51]