Sausage Casings--What Ones to Buy?

[Cast_Iron]

Hey Y'all,

I just purchased a 1hp Cabelas Carnivore grinder.

I have two pigs that I will butcher in 10 days and want to make some breakfast and other sausage out of them.

What brand casings should I buy? 

 

[ronf]

I have purchased mine from The Sausage Maker, Walton's Inc., and Butcher Packer. Check out their web sites.

 

[bubba mcnabb]

I use Waltons. Get the tubed ones makes it a lot easier on your self

Sent from my SAMSUNG-SM-G891A using Tapatalk

 

[SmokinAl]

I get mine from the Sausagemaker.

Here's a great thread on how to handle them.

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

Al

 

[Cast_Iron]

What size casings should I get for breakfast sausages and bratwurst? 

 

[campchef1]

Gatrapper+ congrats on your purchase. I recommend you  start with 32mm casings in both natural and collagen. The smaller sheep casing are fragile and require more experience, also more difficult to stuff with a meat grinder. The brand of casing is not as important ?

also it is much faster more efficent to stuff casings with a sausage stuffer.

 

[crazymoon]

I do 32mm from the sausage maker,not a fan of the pretubed jobbies. 

 

[SmokyMose]

I've been using some pretubed 36/38mm from Syracuse Casing Co. that I really like the consistency of, but I don't care for the pretubed thing. After trying it a couple of times now I just slide them from the plastic to the horn. When I use these up I'll go back to Syracuse but without the plastic....

 

[daveomak]

If you want American Made casings, try Syracuse Casings.... 

 

[campchef1]

I use pre-tubed hog casing with great success. The pre-tubed casing are usually packed in salt. I pre-soak  them in cold water two hours before stuffing and overnight in the refrigerator is better. They easily slide on the stuffing horn, feeds very smoothly and makes a nice plump sausage.

 

[pc farmer]

Yup, I buy sausage maker or butcher backer casings.  

Remember you get what you pay for.   cheap = cheap.

 

[murraysmokin]

I have been using the pre tubed as well just seem easier for me.

 

[SmokyMose]

I use pre-tubed hog casing with great success. The pre-tubed casing are usually packed in salt. I pre-soak  them in cold water two hours before stuffing and overnight in the refrigerator is better. They easily slide on the stuffing horn, feeds very smoothly and makes a nice plump sausage.

They aren't always packed in salt?

 

[ab canuck]

  For breakfast sausage I do the lamb csg. I like the smaller type 18-22mm I believe, I don't have them in front of me at the moment. I also buy a hank of them, use what you need salt and store in the fridge when done. I also get them from a butcher / sausage supplier in the city. I have also bought directly from the butchers. 

 

[chopsaw]

I would add to this ... get some 1 lb bulk meat bags as well .