Trouble working with Casings

[slanderkin]

I'm new to sausage making, I did my second batch today. I've majorly struggled both times getting casings onto my stuffer tube. I've read tips around different sites but still struggle.

I am using the sausage maker natural hog casing 32-38mm and trying to use a 32mm stuffer tube on my hakka vertical stuffer. I can't seem to get the casings to go on without ripping or being so tight they don't go on at all.

I took the casings out of the packets, washed cold inside and outside and then let them soak in warm water for an hour, changing the water out halfway through. I kept them wet the whole time working with them and wet the stuffer tube. I made sure to have the stuffer full and the ground sausage pushed to the end of the tube to avoid trouble with water.

I ripped so many casings today that I went down to a 22mm tube which was worlds easier to get the casing on but made it hard to stuff consistently with the size mismatch.

Am I missing anything obvious or is this just something you learn over time? Any help is greatly appreciated!

 

[indaswamp]

Were the casings packed dry in salt, or were the casings wet in a wet brine in the package? Packed in dry salt is harder to work with, and IMO it takes about a week to soften them up. Always store casings in a high salt brine...they will practically last forever. Second tip is to spread the casing open with your fingers and dip the open end into the water. You want 1-2 tsp. of water inside the casing. this will lube the casing as you slide it onto the horn. Also might try a slightly smaller stuffer horn. 25-30mm...

 

[JckDanls 07]

Alsoʻ.put a tablespoon of baking soda in the water to soak as. This will make them silky smooth and much easier to slide them on the tube

 

[Fueling Around]

Those above sausage makers got ya covered.
Hope to be making sausage with @JckDanls 07 in about 3 months.

Stop over at roll call and introduce yourself.

Roll Call

This is where all new members should begin. Tell us a little about yourself, where you live, what you do, etc. Just helps us get to know you better;-)

www.smokingmeatforums.com

-John