Tip for anyone struggling with casings…

[Timber II]

This ain’t for you old pros….you know who ya are- you guys that helped me get this sausage game going right.

It’s for anyone having casing trouble. Now if ya rince and soak yer casings right and then store proper with Morton salt and a cap of vinegar I bet ya won’t have no trouble.

But today I needed some casings and I just got this new Hank and only had time to rinse a couple time. They didn’t wanna go on, I rinsed them again, tried oil on the horn, tried water etc…..finally I filled the casing w water in the sink and brought the horn to the sink to fill and worked perfect.

Hopefully this can help someone, lawd knows this place has helped me a ton.

 

[SmokinEdge]

This ain’t for you old pros….you know who ya are- you guys that helped me get this sausage game going right.

It’s for anyone having casing trouble. Now if ya rince and soak yer casings right and then store proper with Morton salt and a cap of vinegar I bet ya won’t have no trouble.

But today I needed some casings and I just got this new Hank and only had time to rinse a couple time. They didn’t wanna go on, I rinsed them again, tried oil on the horn, tried water etc…..finally I filled the casing w water in the sink and brought the horn to the sink to fill and worked perfect.

Hopefully this can help someone, lawd knows this place has helped me a ton.


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Don’t forget the velveting trick with baking soda in the water soak, that slicks them right up and also softens or tenderizes the casing. They will effortlessly slide on the horn then.

 

[DougE]

Flushing the casings stretches them out some. I usually just stick my index finger and FU finger in the opening and let the water from the faucet run in. I don't have small hands, either, so I have to work at it sometimes.

 

[DougE]

Don’t forget the velveting trick with baking soda in the water soak, that slicks them right up and also softens or tenderizes the casing. They will effortlessly slide on the horn then.

This, too. I always use baking soda in my soak water. It makes the casings slide off the horn like they were greased up.

 

[Timber II]

You boys store them w baking soda or just do that to the casings you will readily use?

 

[MFL]

Trying to get an idea on amount of baking soda you add. Would you say a teaspoon to 2 cups of water?

 

[DougE]

You boys store them w baking soda or just do that to the casings you will readily use?

Just in the soak water when preparing to use.

 

[SmokinEdge]

You boys store them w baking soda or just do that to the casings you will readily use?

Only in the soak before stuffing but after you flush. Just add about 1/2tsp per 2 C water I would say, I honestly don’t measure, it’s just a “splash” but it works wonders for slickem.

 

[SmokinEdge]

Trying to get an idea on amount of baking soda you add. Would you say a teaspoon to 2 cups of water?

I don’t measure but more like 1/2tsp per 2c water, it doesn’t take much. But a tsp per 2c wouldn’t hurt anything the casings aren’t there that long so just use a “splash” and it will work just fine.

 

[DougE]

Trying to get an idea on amount of baking soda you add. Would you say a teaspoon to 2 cups of water?

I just use a dash (I know that's not an actual measurement) per cup of water. Maybe a 1/4th teaspoon per cup? it doesn't take much.

 

[DougE]

I don’t measure but more like 1/2tsp per 2c water,

My about 1/4tsp per cup is about the same as your 1/2 tsp per 2 cup dash. lol

 

[DougE]

Seriously, though, I just flush my casings with water and add a dash of baking soda to the soak water for them to sit in while I'm mixing the meat.

 

[DougE]

For storage, I just dissolve salt in the water until it starts settling out, which will give me a 26% solution for storage.

 

[chopsaw]

Fill the canister , and run the grind out to the end of the tube . That way it pushes the air back into the casing , and opens it up . Good tip above though . Probably works in the same way .

 

[ifitsdeadsmokeit]

Not sure I would put casings directly in the sink like you are showing, but that may just be me. The sink is one of the germiest places in the kitchen. I just use a bowl. Has anyone ran into issues doing that?

 

[chopsaw]

Has anyone ran into issues doing that?

No . I do it every time I make sausage to rinse out the casings .

I rinse / spray everything with a no rinse food grade cleaner before starting , and after clean up .
The pic in post 14 shows what I use . I spray everything . Counters , sink , faucet and handles , door knobs , fridge handles ,,
I do clean the sink out really good . Sausage or not . I do get what you're saying though .

 

[ifitsdeadsmokeit]

I do same sanitizing everything everywhere except use star san i have on hand from brewing beer. I guess i am just overly cautious.

 

[chopsaw]

No . Just smart .

 

[MFL]

Thanks for the baking soda tip. I usually soak overnight with a splash of lemon juice. I remember reading that somewhere and just started doing it.

 

[SmokinEdge]

I use the sink as well to flush and rinse but the soak with baking soda is in a bowl.