- Joined May 3, 2009
Just change the water every so often to remove any salt that comes out. I even run water thru them before stuffing. Open up one end, put on faucet and rinse them out. Hope this helps.
I always run water thru the casing.
Just curious, how many run water through the casing before using?
This is one week since I started soaking the casings,,I changed the water at least once a day if not more
one week ago Last night
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They are starting to soften but will take a while just like Joe said.
Joe,, how long do you figure on these and will they finally become silky like yours?? I am thinking at least two more weeks just a guess thou.
Sorry guys,,,been having alot of irons in the fire,,, this has been 4+ weeks since I started soaking the salt packed casings as earlier in the thread
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As you can see not hardly a difference since I opened the pack.. I rinsed these every night for 3 weeks the last week or so was same water,, but you could not smell any salt in the water so I know they were rinsed well.
As far as I conclude these are going to get chucked,, I will keep them for the next couple of days if anyone has some input let me know and I will give it a try.
Thanks, Joe you have been great in this little project guiding me along. I asked Joe about the vinegar and he advised against it,, he already tried that trick and did not work.
A full smoker is a happy smoker
I think so. I flush mine for 3 reasons. It expands the casing making it easier to load on the tube. I allows me to find any holes or imperfections before loading them. And of course it insures the removal of any salts although I don't normally see any.Do the insides of the casings need to be flushed?
Wow, unbelievably good looking sausage!! I'll be delving into the art of sausage making in the very near future. I know I can rely fully on the expertise of everyone here to get me through my first batch!I think so. I flush mine for 3 reasons. It expands the casing making it easier to load on the tube. I allows me to find any holes or imperfections before loading them. And of course it insures the removal of any salts although I don't normally see any.
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After rinsing the, I place them in a bowl of cool h2o in the reefer over night or longer to allow them to relax. Everyone is always in a hurry, but this one step makes loading the tube AND loading the casing with sausage soooooooooo much easier. I hardly ever get a blow out! I seperate the casing by size, in the bowl and keep both ends out to make 'em easier to find. Also less knots. Make sure you clean and hydrate more casings than you feel you'll need, cause it never fails when you just prepare what you think you'll need.
Below are Sheep (breakfast links), 46MM Hog for the best andouille ever made, 28MM Hog for Cajun smoked.
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I rarely have problems even with sheep casing breakfast links
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I always make a little breakfast sausages using Pop's recipe. But I am generally happy with my results.
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I highly recommend that you plan ahead. It makes sausage making much less frustrating.
I use Butcher and PackerOh, c'mon, don't take it so seriously.
I actually avoid Chinese food products too...and lately I've been avoiding the SausageMaker altogether....they have a retail store near me but whenever I go there they don't have half the stuff I need, their prices are outrageous and I can order from elsewhere, pay the shipping, and still get it for less.
Anyway....great tutorial Joe!!!!
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