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Discussion in 'Sausage' started by mummel, Apr 15, 2015.
I checked Amazon but no clear product winners. Where do you guys get your sheep casings?
I seen some in Cabelas 2 weeks ago that was in Pa.
I find these guys quite competitive on hog casings & collagen.....have never used sheep casings
I get quality sheep casings from butcher and packer... Been through a mess load of hanks
I checked them out already but the sheep casings got some mixed reviews. The hog ones were positive, but not so much for the sheep.
I get my sheep here.
Cant beat em.
Have you tried Curley's Sausage kitchen?
You'll just have to try some and see what you think
Butcher & Packer has some good quality casings.
Did a lot of research on this since so many complaints of blow outs and odd sizes. These guys http://www.makincasing.com/ are high rated and cheaper than most, shipping included. I have had no issues and they have great customer service. Pops and NEPAS uses them as well...JJ
Good advice Chef
I would look toward the hind end of the sheep. I think they are kept there. Tee Hee....
I buy mine from the sausage maker ,free S&H on orders over 49. If you buy a hank you'll get free S&H !
Jumping in here, I haven't used pre-tubed casings before. Few questions if you don't mind: How long a piece (or pieces) is on each tube? Do you really not have to flush them? Do they keep as well as salt-packed casings?
Thanks for any info.
I would like to see the responses on the pre-tubed casings as well. I have only used hog casings once. Me and my wife tried regular salt packed sheep casings and had so many problems with getting them on the stuffer tube we gave up. I would like to make some breakfast sausage links.
How do the pretubed casings differ?
Watching. I'm wondering about the tubed casings myself. Of course, I just make my son slide them casings on the stuffer, he eats over half the product anyway!
I agree. I get them tubed........saves a headache.
Guys what do you mean by "get the tubed"? How do you put them on your stuffer?