Syracuse Hog casing 35/38mm pre-tubed individual length?

[InThePittBBQ]

I use the Syracuse pre tubed 35/38mm casings for all my Kielbasa, I load 4 meat lugs with product and use an electric stuffer so it all goes pretty fast and there's not much left out of a full hank with about 140-150 pounds of meat all in.

That said, I only ever use a hank at a time anymore start to finish as I sort of worked out a system to grind and stuff that way and don't pay much attention to them past that. Friend of mine has taken interest in making sausage and got in on the LEM holiday deals and is all set up and ready to go with a grinder and 5 pound stuffer.

He got his first hank in today and called me to ask how long each tube is on average so he knows how many tubes to take out and soak for 20 pounds.

I seem to recall there are 10 +/- tubes in each hank, so about 10 yards / 30 feet in each one so enough to fill 12-15 pounds or so each tube.

Anyone have a better idea of how those come out in the wash for small batch runs? I'm thinking 2 tubes will handle 20 pounds with casing left to spare.

 

[LanceR]

Look at the web page for that casing size where Syracuse Casings has an approximate amount of meat that will stuff in each size of casing. For instance the link below is for 35-38mm hog casings and shows that a 100 yard hank will stuff around 120-130# of meat.

http://www.makincasing.com/product.asp?ID=6&product=North+American+Hog+Casing+35/38mm

Then divide the number of tubed casings in the hank into that quantity to arrive at an approximate amount per casing. Remember that stuffing firmer for a continuous rope means the hank will hold more meat and stuffing a little bit looser for smaller links will result in less weight stuffed into a hank. But, you'll be pretty close anyway and as SC casings only need a very short soak before stuffing and soaked casings can be re-salted and stored it won't be a big deal to be off some anyway.

Tell your friend "Good luck" from me and ask him to post up some pics....

 

[bmudd14474]

I get mine from Waltons Inc and it comes with 5 tubes that will do 125lbs of meat so about 25 lbs per tube. That is if it is about the same.

 

[InThePittBBQ]

So I ran a full hank of the 35/38mm Syracuse casings this morning and made a few notes, the hank had 16 tubes of casing and I was using up 3 tubes on each load of my 30lb stuffing cylinder so 10 pounds per tube is just about right there wasn't but maybe 2 feet of casing left on the last tube used out of 4 full 40 pound meat lugs.

 

[LanceR]

Good deal. That's a lot of sausage for one hank of 35-38mm casings. Did you do rope or links?

Our farm was a half hour from their processing plant. They don't do storefront sales but I was able to place orders and pick up casings if I was in town. Otherwise the retail price includes USPS Priority Mail anyway. The production floor is spotless with practically no odor. It's by far the cleanest processing plant I've every been in.

In the interest of full disclosure though, I did some sausage making demos at sportsman's expos etc and Syracuse Casings comped us casings. All they asked was that we listed them as a possible source in our sausage making supplies source handout. For that matter, Lisa B. at vacuumsealersunlimited.com sent us sample bags and first order coupons for the attendees. They're both great companies to do business with.

Now that we've retired to our North Carolina place I order casings online.

 

[InThePittBBQ]

I run all rope coils with a pretty firm mix when I switched to the LEM 30 pound electric stuffer I found it has way more grunt than anything I had used before and was able to cut the water in the mix down by better than half.

I really had those lugs maxed out today, probably ran right at 160 pounds all in.

I won't use anything else, the texture and firm bite we get with these Syracuse casings is the best I can find. What I really like aside from that is the consistency in size, I dislike casings that run partially to the small side in a hank because they cook in half the time and it really throws the routine off when I have the smoker loaded up with sausage.