What casing do I use
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Ok now I know about the different types and I have confirmed I want to use hog casings. How do you determine the size you need. Is it based on the size of the filling nozzle on my stuffer, or is it based on the size of the sausage you want?
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Ok now I know about the different types and I have confirmed I want to use hog casings. How do you determine the size you need. Is it based on the size of the filling nozzle on my stuffer, or is it based on the size of the sausage you want?
BarbecueJim size of sausage you want.
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Got it. Thanks
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Ok now I know about the different types and I have confirmed I want to use hog casings. How do you determine the size you need. Is it based on the size of the filling nozzle on my stuffer, or is it based on the size of the sausage you want?
BarbecueJim both are factors. You are going to use a tube slightly smaller than your casing. Many sausages have their standard size, e.g. hot dogs, brats, breakfast, etc… In reality the size is what ever you decide, but then how you finish them has to be adjusted.
I have made fresh Polish sausage and put them in hot dog size casings. It’s all good.
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BarbecueJim Just one thing to keep in mind 32-35 (most popular size) is a TAD big for a bun, I’d go with 30-32 I also linked to the tubed because they are many times easier to use. They have already been flushed so all you need to do is soak them in hot water for an hour prior to stuffing them.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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BarbecueJim Plus, they are far easier to get on the stuffing tube, not the biggest deal but that can be annoying
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BarbecueJim Just one thing to keep in mind 32-35 (most popular size) is a TAD big for a bun, I’d go with 30-32 I also linked to the tubed because they are many times easier to use. They have already been flushed so all you need to do is soak them in hot water for an hour prior to stuffing them.
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Jonathon thanks for the advice. I will give them a try
BarbecueJim Not that Jonathon’s information needs confirmation, but I second that the 30-32mm hog casings work well on a bun and that larger casings can get a little dicey unless you have large buns.
Just as a side note, we can easily buy bolillos around here that work great for larger sausages. If you bake, you can make THESE ROLLS as large as you like.
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And here I thought untangling the casing and loading it to the stuffer tube was the most fun part!
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
And here I thought untangling the casing and loading it to the stuffer tube was the most fun part!
glen I’m afraid that I would feel like I was cheating.
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And here I thought untangling the casing and loading it to the stuffer tube was the most fun part!
glen Yeah, like bottling is the most fun part of brewing.
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TexLaw Gonna try bottling in a mini keg
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen You’ll think to died and went to Heaven. I recall my first time kegging. I think I said “that’s it?”
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glen You’ll think to died and went to Heaven. I recall my first time kegging. I think I said “that’s it?”
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Chef Many brewing suppliers on the internet
One is https://www.midwestsupplies.com/
Try to find a beer brewing group in your area. Most brewers love to help and give info
Five gallon starter kits usually come with basic equipment and 1 beer package, but if you get with a group you may realize you want to start out more advanced with their info and help -
And here I thought untangling the casing and loading it to the stuffer tube was the most fun part!
glen nothing says lovin’ like untangling a big ol’ hank knot. LOL
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TexLaw best move I made in brewing was going to to kegging, you can always draw off for growler.
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BarbecueJim Just one thing to keep in mind 32-35 (most popular size) is a TAD big for a bun, I’d go with 30-32 I also linked to the tubed because they are many times easier to use. They have already been flushed so all you need to do is soak them in hot water for an hour prior to stuffing them.
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pr0wlunwoof that’s a really good question. I too would like to know the answer to that question.
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Chef Brewing is one of my hobbies as well. I would buy a good starter kit. Instead of bottling in regular bottles which is a huge pia I would jump into kolsh flip top bottles or even 2 liter coke bottles. You can buy screw on tops for 2 liter bottles and use a co2 can to force carb. Which is pretty stinking cool. Kegging is where its at if you have extra fridge space or wanna build a keggerator.
Now if you enjoy wine at all I would highly recommend starting there. Its stupid easy and requires the basic same equipment minus the cooking. I do wine more now than beer. Making a good wine is much easier than making a good beer.
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