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- Aug 24, 2014
CJQB, IMHO the Syracuse Casing Co. has the best casings .
Good points in posts #9 and #11 .I got hog casings packed in salt from the sausage maker.
Did you have them covered ? Like said above , it's not uncommon for this type of sausage and how they are treated and cooked . If they were uncovered in the fridge that dries them out fast .I filled them, dried them in the fridge for 24 hours.
Joe , that was part of the reason . Hang at room temp for an hour before going in the smoker . Then dry in the smoker for an hour or so at 120 / 130 before adding smoke .Chopsaw, no they uncovered.
Why is that? Other than the "ICK" factor that these things are intestines, it isn't that hard to turn out a good sausage made with them.I am still too chicken to get into real casings and happy using strippable.
With the “home pack” casings for 25 pounds of sausage, the packing in salt with no brine actually dehydrates the casings and can to the point of leather. This is really not recoverable in some cases. No amount of rehydration will make these type casings supple, really ever. Just spend the money and buy a hank. These come in a salt solution not dry salt. Then follow the storage method posted by Joe. Life is good and they keep refrigerated for a looong time but you should use them up making hoops and links. It’s worth the jump.Am I reading this right that the toughness is due to too much salt in the casing and it needs to be reduced by soaking? Seems backward to me.
I believe that may be the case. I have taken dry salt packed casings and transferred them into liquid brine for storage and some of the sausages made with them have a nice snap, others are tough. Seems to be kind of hit or miss.With the “home pack” casings for 25 pounds of sausage, the packing in salt with no brine actually dehydrates the casings and can to the point of leather. This is really not recoverable in some cases.
How long do you soak the casings from Syracuse? I just got some 35/38 last week and will be using them next weekend.I am also a Syracuse Casing user... They dont come in a brine though.. just salted...