Tell me your experience with sheep casings

[broozer]

I haven't used them yet, but I'm considering trying them.

 

[BGKYSmoker]

100% patience.
Keep them wet even when putting on tube. if you have water in the casing when putting on tube dont worry about it.

 

[chopsaw]

I haven't used them yet, but I'm considering trying them.

Get some , you won't be sorry .
I listened to the horror stories for to long . Like said above have patience .
My first experience was easy , no issues at all . You will run into some though .

Here's my rule ;
If it won't load on the tube by the third try , I grab a different one .
I like to keep some water in the casing , and fill the stuffer and run the meat out to the end of the tube ( learned that from the guy above ) That way it pushes back into the casing and helps to spread it out .

I soak them and store wet per Joe's thread on how to handle natural casings .
I like the stainless tube for these .

 

[chopsaw]

I've been out for awhile . Just grabbed some from Syracuse casing . 100 yards 20/22 mm
$46.00 free shipping .

 

[mr_whipple]

100% patience.
Keep them wet even when putting on tube. if you have water in the casing when putting on tube dont worry about it.

This. I don't have a ton of experience with them, but enough to say patience patience patience.

 

[Dustin Dorsey]

I use the trick of putting baking soda in the water to make them slippery. My only problem seems to be stuffing them evenly, but I'm getting better. I have a blowout here and there. I just bought the LEM pre-tubed. I know people here don't like them but it's what works the easiest for me. I haven't tried storing them wet, though. That would probably work even better. When I was using the non pre- tubed I was struggling getting them untangled. But I'm sure that would be much easier if they are wet and slippery.

 

[SmokinAl]

If you store them this way they are much easier to use.

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

They will pull out one at a time, and I haven’t had a blowout in a long time. We use them for breakfast sausage links. They have a nice snap, when cooked.
Al

 

[chopsaw]

I just bought the LEM pre-tubed. I know people here don't like them but it's what works the easiest for me.

Use what works for sure . The sheep I just ordered will be tubed . I'm going to see if I can soak them on the tubes and see how it goes . The Hog casings I took off the tubes so I could use my bucket .

When I was using the non pre- tubed I was struggling getting them untangled.

The ones I was buying from the sausage maker had 2 rings on them . One holds them together , and the other is stamped with the size . The casings are looped through the rings , so if you unloop them and pull from the center at the ring to get them out it works better .
Pulling from one end can get knotted up pretty quick . I've had my issues too .
These are hog casings , but you can see the rings . Storing wet like the link above is the way to go if you have that option .

 

[mike1779]

I haven't used them yet, but I'm considering trying them.

I find them a little harder to use than hog casing. I found this comment on Syracuse Casing's website and it make sense to me.

"[Pro Tip] If this is your first-time stuffing, hog casing is easier to use, breaks less and is more user friendly for the first-time user. While any meat can be put into any casing hog casing is normally used for a course ground meat and sheep casing is normally used for a fine ground meat"

How to Choose which sausage casing is correct for you

How to Find or Choose which sausage casing is best for your cooking job?

www.makincasing.com