Sausage casing question - Inverted casings????

[JC in GB]

I have been reading In the Charcuterie and have come across the author inverting their sausage casings before stuffing them.

I have never heard of this. Why is this done?

Have I been stuffing my sausages wrong for all these years?

JC

 

[dirtworldmike]

It's to hide those small stringy appendages on natural casings
I saw a video on You tube a long time ago showing how to do it using running water from the sink faucet. If I recall, it looked pretty easy to do.

 

[sawhorseray]

Never heard of anything like that before. I don't use the pre-tubed casings, they're enough of a challenge to get on the stuffing tube without trying to turn them inside out. RAY

 

[dirtworldmike]

They weren't reversing "pre tubed casings". Just regular packaged in salt casings and they were doing it while/as they were rinsing them.

 

[chopsaw]

I've seen it done . Turned inside out under running water . In my case that would only happen if I didn't want it to .
I think they do it on the original clean up to scrape the inside . Then like said above , done again at time of stuffing to hide the whiskers .

 

[dirtworldmike]

I've seen it done . Turned inside out under running water . In my case that would only happen if I didn't want it to .
I think they do it on the original clean up to scrape the inside . Then like said above , done again at time of stuffing to hide the whiskers .

Yeah, the weight of the running water pushes the casing through itself.. I did it one time a few years ago and it was pretty simple to do.. However, I tried to do it again a while back and I just couldn't remember how to get it started so I gave up..

Haven't been able to find the video on how to do it again. I either saw it on You Tube or on here. It's Hell to get old !

 

[JC in GB]

Thanks for the input. I figured it was probably to hide the whiskers. They really don't bother me so I pretty much ignore them.

I was just concerned that it had something to do with the drying /curing of fermented sausages.

JC

 

[SmokinAl]

If you add a TBLS of white vinegar to the water when you soak the casings before stuffing those stringy pieces go away. And if you store your casings using Joe’s method they won’t be a problem either. I put a little vinegar in the brine solution in his recipe & the outside of the casings is always smooth. Here is a link to his method:

How to handle natural casings

Thought I would post up what I do with natural casings. I use naturals 99.9% of the time when making sausages be it sheep or hog casings. I get compliments about how the casing are very delicate and have a perfect snap when you bite into the sausage. I believe the quality of the casings is part...

www.smokingmeatforums.com

Al

 

[BGKYSmoker]

I invert hog and beef bung to clean the insides, soak in water with baking soda.