I have a big THANK YOU for BOYKJO!!

[SmokinAl]

This morning I stuffed & linked 10# of sausage.

5# of Hot Italian in hog casings, & 5# of breakfast links in sheep casing.

These casings were all prepared about 1 year ago following Joe's tutorial on how to handle natural casings.

In case you haven't seen it yet here is a link to it.

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

The casings came right out of the bunch one at a time & slid right on to the stuffing horn.

No tangles, no knots, no having to cut a casing in half to get it out.

I stuffed all 10# without 1 blowout.

Then I linked all 10# without 1 blowout.

This has never happened to me before, especially using sheep casing.

If you are not using Joe's method now, I strongly urge you to give it a try!

I was pulling the casings out of the water & putting them on the horn almost as fast as if I had pre-tubed casings.

Thanks again Joe!

Al

 

[ab canuck]

Thx A bunch Al for reviving / linking this to your post. And A many thx to BOYKJO. I do handle ours fairly well, But after going through this step by step I will add a few steps and try this. Great Thread.

 

[tallbm]

Thanks Al and Boykjo!

I have like 2 packs of natural hog casings never opened and sitting in my freezer.  Ever since I switched to pre-tubed and never looked back I wondered if/how I would ever use those other 2 packs of casings.  Looks like I can use Boykjo's method and finally stuff them and be rid of them hahaha.

BTW, I have had great results squeezing out excess moisture, vacuum sealing, and freezing my cleaned but unused natural hog casings.  They have lasted for a year with no problem.  This hunting season I will know if some have held up for 2 years.  I expect that they have.

Anyhow, with this method I hope I can finally use up those other non-pretubed casings without them being a hassle!

 

[crankybuzzard]

Works very well!