Casings?

Discussion in 'Sausage' started by damon555, Mar 27, 2013.

  1. damon555

    damon555 Smoking Fanatic

    I had been using natural hog casings that were purchased at one of our local sporting goods stores....I guess there are what you would call "seconds". Short bits and pieces packed in plastic bags. The last time I needed casings I couldn't find them in stock anywhere in my area. As luck would have it I ended up ordering a hank from The Sausage Maker's web site. I must say these are some impressive natural casings. Very long...in fact so long that I needed to snip them to create some manageable sized lengths. They also appear to be much fresher than the other crap that I was buying. Needless to say I will never skimp on casings again. It is such a pleasure to work with these casings that I almost enjoy the stuffing part!

    If you haven't done so yet do yourself a favor and try some of these....You will not be sorry.
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Next step is flushed and tubed...way easy to work with...

      Craig
     
  3. damon555

    damon555 Smoking Fanatic

    Here are the fruits of my labor....5 lbs of Cajun and 5 lbs of sweet Italian sausage.


    The other chore I have for today is to jar up the 10 lbs of Bavarian sauerkraut that's sitting in the crock all ready to go!
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great!!

      Craig
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]
     
  6. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Nice job on making the sausage, they look great!
     
  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    It is always so much better when you have good casings. Sausages look nice!
     
  8. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Your sausage looks great, nice work.
    I just placed an order with The SausageMaker. I like thier product and fast shipping.
     
    Last edited: Mar 28, 2013
  9. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Thanks for the recommendation on where to get sausage casings. I'm gearing up to make my first batch of hot dogs, and wasn't sure where to get good quality small diameter hog casings.
     
  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    Sheep casings 22M work nice for hot dogs.
     
  11. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

  12. rexlan

    rexlan Meat Mopper

    Two folks have received VERY bad sheep casings from Sausage maker ... I would buy that someplace else.

    Also, a 22mm casing for a hot dog is pretty small IMO.  They will end up ~ 3/4" in diameter.  I personally find it too small and prefer a minimum of a 28mm, preferable a 32mm cellulose for a nice skinless dog. 
     
  13. woodcutter

    woodcutter Master of the Pit OTBS Member

  14. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    If this is your first time with sheep casings you might consider pre-flushed and tubed casings, they are a lot less frustrating to use. SausageMaker doesn't offer them (yet). I got a nice batch last time from Syracuse Casing. check them out.
    http://www.makincasing.com/x/product.php?productid=10&cat=10&page=1

    I like mine in the 24-26 range.
     
    Last edited: Mar 28, 2013
  15. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Thank you everyone for the advice and suggestions on sheep casings for hot dogs!  Much appreciated!

    Clarissa
     
  16. roller

    roller Smoking Guru SMF Premier Member

    Very nice !!!!!
     
  17. These work great for skinless. Reasonable too. I just wish they were a bit bigger.

    Wiener Casings
     
     
  18. squirrel

    squirrel Master of the Pit OTBS Member

    I've made hot dogs using the skinless casings and liked the end result (no casing) but that was the first time my MES screwed up and the temps went outta control and I nearly burnt my house down. hot dogs fell out of the skinless casings and caught on fire. EEK. I've also made them with hog casings and they were fantastic. I used sheep casings for the first time recently and what a pain in the butt! Lots of blow outs. They are much more delicate than hog casings and be prepared for a little bit of a funky smell with the sheep casings. 
     
  19. Where do you buy flushed and tubed casings? I see tubed on Sausagemaker but not flushed and tubed.
     
  20. rexlan

    rexlan Meat Mopper

    duplicate ... sorry
     
    Last edited: May 13, 2013

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