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Source for natural casings?

Discussion in 'Sausage' started by gunslinger, Oct 20, 2006.

  1. Oct 20, 2006 #1
    gunslinger

    gunslinger Smoking Fanatic OTBS Member

    Beautiful Missouri Ozark Mountain Country
    What do you think?
    Also, anyone know how to proccess them if there not all ready.
     
  3. Oct 20, 2006 #2
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
  4. Oct 20, 2006 #3
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    You’re down south enough, they should be in your local supermarket (maybe not the big chainstores) they should have hog or sheep casings readily. If not, the internet is loaded with lots of sausage supply sites, check your local butcher, he might sell you smaller quantities. [​IMG]
     
  5. Oct 20, 2006 #4
    gunslinger

    gunslinger Smoking Fanatic OTBS Member

    Beautiful Missouri Ozark Mountain Country
    I normally get them done when I have a hog butchered, but the proccessor said they are going to stop doing them.
    I thought maybe I'd start proccessing my own hogs.
     
  6. Nov 26, 2006 #5
    az_redneck

    az_redneck Smoking Fanatic OTBS Member

    Casa Grande, AZ
  7. Dec 4, 2007 #6
    i43354

    i43354 Newbie

    Raleigh, North Carolina
    There is a site called the Sausage Maker (www.SausageMaker.com ) that has all kinds of casings, flovors, instructions, etc.
     
  8. Dec 4, 2007 #7
    cajun_1

    cajun_1 Master of the Pit OTBS Member

    Idaho
    Gunny ... Good to see you again ... It's been a long time.
     
  9. Dec 4, 2007 #8
    pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Home
    You might want to check the date on post cajun.. 2006. False alarm.
     
  11. Dec 4, 2007 #9
    richtee

    richtee Epic Pitmaster OTBS Member

    N. Oakland County, MI
    Geez... I looked the other day for him. I feel diminished for never having the opportunity to meet him- as of yet.
     
  12. Dec 4, 2007 #10
    cajun_1

    cajun_1 Master of the Pit OTBS Member

    Idaho
    [​IMG] Thanks PC ... how did that happen? ... Still miss Gunny's posts [​IMG]
     
  13. Dec 4, 2007 #11
    cajun_1

    cajun_1 Master of the Pit OTBS Member

    Idaho
    Rich ... Gunny is one hellava guy. His posts were always informative. I would supect most his post/threads are in archive now.
     
  14. Dec 4, 2007 #12
    richtee

    richtee Epic Pitmaster OTBS Member

    N. Oakland County, MI
    Have read many. And learned much. Hoping to thank him!
     
  16. Dec 4, 2007 #13
    cajun_1

    cajun_1 Master of the Pit OTBS Member

    Idaho
    I'm sure he would appreciate that.
     
  17. Dec 5, 2007 #14
    jerrykr

    jerrykr Meat Mopper

    I second Dutch's recommendation. So far, I like the DeWied brand best. There are a number of web sites out there that sell them, so you might shop around, taking shipping into consideration of course.

    Other local sources for me at least are:

    Cabela's
    Bass Pro Shops
    Academy Sports

    I prefer the DeWied, but if in a pinch, I can go out to these stores and get a package.

    -=- Jerry -=-
    http://homesausagemaker.blogspot.com/
     
  18. Dec 5, 2007 #15
    shellbellc

    shellbellc Master of the Pit OTBS Member

    Valley Forge, PA
    I thought that he was back too!! He and cowgirl would probably have a lot to talk about and compare!
     
  19. Dec 5, 2007 #16
    deejaydebi

    deejaydebi Legendary Pitmaster

    Connecticut
    OH DANG IT!

    Here I click the link holding my breath hoping Tom came back to us, but some how I knew I'd be disappointed! [​IMG]

    I miss you Tom! [​IMG]