Sausage Cassings

[jarjarchef]

So I have talked my Boss into the idea of doing some House made sausages and cured meats. Was looking at the cassings and need some advice on the sizes.. Looking for about 3 diffrent generic sizes we could use.

I may be getting a new:

Grinder

Stuffer

Cure #1 &#2

AMNPS

and other stuff if needed.

Thank You,

 

[daveomak]

What types,kinds of sausages you thinking about making..... Pork, beef, chicken, need cooking, ready to eat, vegetarian....  

 

[jarjarchef]

A variety. A little of everything. Cooked, smoked, cured,......etc.

It is to have available to teach some of our Team and students about making sausage and curing meats. That is why I was looking for more of a generic 3 sizes of casings..... we have to use collagen casings or synthetic, due to company policies.....

 

[smoking b]

     Congrats on getting ready to start being able to make sausages! 

 I am currently in need of an electric grinder after struggling with my hand crank lol.  I just got my first casings & stuffed my first sausages recently. I ended up getting 32mm natural casings & so far I made smoked Polish sausage & Bratwurst. The size of these seem really versatile & the hank I got has 100 yards of casing - enough to make a lot of sausage. I need to get some 22mm collagen casings for snack sticks & some larger casings for bologna etc...

     I feel I will use the 32mm natural casings the most though. I don't have much experience to offer help on this but I would say you couldn't go wrong with some mid sized natural casings. I will be following this as well to see what others have to say...

     Again congrats! 

 

[smoking b]

A variety. A little of everything. Cooked, smoked, cured,......etc.

It is to have available to teach some of our Team and students about making sausage and curing meats. That is why I was looking for more of a generic 3 sizes of casings..... we have to use collagen casings or synthetic, due to company policies.....

Sorry - your post was made while I was typing mine. Kindly disregard what I said about the natural casings... 

 

[daveomak]

Jeramy... So is the sausage etc. something you are adding to your catering line ??   Not for sale retail stuff ??   

 

[jarjarchef]

We may use it for Chef Tables and learning opportunities for our Team.....

No retail in my future. I am still working for someone else.....

 

[diggingdogfarm]

Too bad you're limited to artificial casings, that's a real bummer, natural casings are far superior.
It's difficult to make a recommendation without knowing exactly what you're looking to make.
Certainly, 32mm collagen casings (fresh or smoked) will cover a lot of things, unfortunately, they're quite expensive in small quantities.



~Martin

 

[jarjarchef]

I would say things like franks, brats, pepperoni, salami, etc.....

 

[daveomak]

Jeramy, you are going to need a curing chamber too..... OH BOY!!  OH BOY!!  OH BOY!! ....  You are in hog heaven.....  

 

[jarjarchef]

I think I will wait on pushing for a curing chamber..... One of the 11 walk-in coolers we have will have to do...... I am just happy he is concidering getting the the grinder, stuffer, casings and cures.........