I HATE SHEEPS CASINGS !!!!!!!!

[goliath]

AND I HAVE NOTHING ELSE TO SAY AT THIS TIME .....

GOLIATH ...  THE SHEEP GUT KILLER ......

 

[smoking b]

 
AND I HAVE NOTHING ELSE TO SAY AT THIS TIME .....

GOLIATH ...  THE SHEEP GUT KILLER ......

Ha! 

  They are small & delicate for sure! They rupture easier, knot easier, are harder to unknot, cost more & can sometimes be downright contemptible, That being said, after you work with them another time or two it will get a lot easier - there are times when nothing but sheep casing will do...

You should have seen me the first time I used them! 

          

 

[elginplowboy]

What brand r u using? I had the same thoughts but heard if u stay away from the foreign sourced ones u will have better luck.

 

[jp61]

 You may have purchased some of that "Swiss" sheep casing I've seen someone else on here try to use. 

I haven't tried any sheep casings yet, but I have a feeling I'm gonna feel the same way when I do.

Better luck next time!

 

[goliath]

i couldnt tell ya where they are from, STUFFERS in BC Canada

i was having blowouts when i was making my links and they didnt seem as if they were stuffed too full. soaked them for a few days like i do my hog casings. it was just certain sections seemd crappy. could do a whole bunch and then every few feet i would get another blowout. im a 1 man show so i stuff, then link. actually better than my last experience i think. just not tough like hog casings. made franks for the bride. she is from Austria and loved the last ones that boykjo helped me out with...  :)
my fault for asking ...   HA HA HA

but they are hate full little buggers 

Goliath

 

[smoking b]

 

 You may have purchased some of that "Swiss" sheep casing I've seen someone else on here try to use. 

I haven't tried any sheep casings yet, but I have a feeling I'm gonna feel the same way when I do.

Better luck next time!

Probably a good chance man - almost like a rite of passage LOL. The good thing is that after the initial frustrating first try they seem to get a lot easier to work with...

 

[smoking b]

 
i couldnt tell ya where they are from, STUFFERS in BC Canada

i was having blowouts when i was making my links and they didnt seem as if they were stuffed too full. soaked them for a few days like i do my hog casings. it was just certain sections seemd crappy. could do a whole bunch and then every few feet i would get another blowout. im a 1 man show so i stuff, then link. actually better than my last experience i think. just not tough like hog casings. made franks for the bride. she is from Austria and loved the last ones that boykjo helped me out with...  :)
my fault for asking ...   HA HA HA

but they are hate full little buggers 

Goliath

Yeah they won't take near the pressure of hog casings. I'd say your next try with them should go better for you 

  Do you have any pics of the franks?

 

[jp61]

This is the thread I was thinking of.... http://www.smokingmeatforums.com/t/136880/sausage-maker-casings

SM Sheep.JPG

• rexlan
• Feb 22, 2013

 

 

[boykjo]

Hate to hear that Adam.......Did you place them back into a container with some non iodized salt. Sure would of like to see the casings on the stuffing tube. If your getting blow outs they still had too much salt in them. You need to change the water frequently during the soaking period to remove the saturated salt out of the casing. salt saturated casings will dry quick on the stuffing tube and stick causing blowouts. We made some sausage over at alelovers at the north carolina gathering and his soaked casings were blowing out. I got mine out and he saw the difference.. Did your casings seem to get silky soft?

http://www.smokingmeatforums.com/t/159729/how-to-handle-natural-casings

 

[sam3]

That was a great tutorial post Joe. Nicely done.

As for sheeps, I just really take my time with them. And soak the heck out of them prior to stuffing.

 

[goliath]

ok here we go....

i did change the water out and rinsed the inside, obviously i can do it better. the casings were silky slimy smooth... ha ha ha BUT im sure i could have soaked them longer. only did about 24 hours where as i did the hogs for a few days as Joe had told me before. they werent drying out on the tube, more twisted. i never had any blow outs while stuffing, they were when i was twisting my links. i fill a casing then twist links. they were not busting at the twist but an inch or 2 away. it seemed that i would get a bad 5 to 10 feet and get 3 to 5 blow outs and the rest good. i didnt feel they were over stuffed like i do the hog casings. just maddening though...  LOL  will post some pics after i smoke them up today

this is a definite learning curve but i try to make some sort of sausage every couple weeks. i am getting better and its just a 1 MAN SHOW here. the wife does her part when she dons the knife and fork..

my bacon and other smokes are getting quite decent.... learned alot on here and use the knowledge base quite a bit and PM if im still not sure.

NOW my new toy is a pellet grill, ANOTHER LEARNING CURVE there too...

there are less than 1/2 a dozen of these grills where i live. people have no idea what they are and IF IT DONT BURN PROPANE HOW THE HELL IS IT A BBQ is the mentality ...   ba ha ha ha...

people are missing out on alot of flavour... after a reverse seared steak it will be hard to eat a regular flame broils gas bbq chunk of meat for sure !!!

thanks for the help guys..

Adam

 

[boykjo]

If they were staying wet and pliable on the tube then my bet its the quality of the casings...

 

[goliath]

they would get tight and i would have to slide them closer to the end of the tube,

as for quality, they are the only ones i can get, the last Franks were great so all in all it is worth the hassle. i just HATE fighting with stuff.

 

[szynka]

Stuffers sells two different types of sheep casings, the very expensive ones that are labelled "wiener quality" and are much stronger, and the regular ones suitable for breakfast sausage.  I have a hank of the latter and you have to stuff them fairly loosely.  When making Kabanosy with them, it took me a while to get the hang of it so that they don't blow too often.

 

[goliath]

i had the wiener quality....

like i said, no blow out stuffing, just twisting my links. i should maybe tie each ones separate like Joe does.....

 

[foamheart]

I have been lucky so far with sheep I guess. I will say this though, the time I tried to "ease" my work load by loading 4 casing on the tube before starting was a mistake. Even with a 24 hour soak, AND doing a water load, they worked fine for one casing. Second was a bit more touchy, third one started hanging on the tube and the 4th was blow out city. So I assumed from that that they need more moisture than hog casing.

The water loading helps a lot with loading but...... it also causes a lot more stickage when trying to slide down the tube. I decided and now I always polish the tube then lub well before loading. When its sticks I pick when and where to cut it off, tie it, and then slide the casing back up the tube out of the way and re-lube the tube.

I have also noticed that the silicone spray food lube, will last much longer than using veggie oil for lubrication. But its sorta expensive that way.

I am a rookie and don't know any better, but my Pop told me to get an oily rag and wipe down the stuffed casing before smoking to oil and lub the casings to prevent blow outs.

What ever it is, I have been really lucky.

Hope it all works out Goliath.

BTW, I use Butchers & Packers casings mostly.

 

[voodoochile]

well they are a pain to stuff          BUT ........... there aint nuthin better than yer favorite sausage stuffed into a sheep casing ....... fried up with some taters and eggs ... 

 

[palladini]

Amen on that!  I hate them also.  I soaked mine for 24 hours, then spent 1 1/2 hours, before giving up trying to get one on my stuffer tube