How to untangle casings?
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I tried sheep casings with breakfast sausage and hog casings for brats. Was one of the most frustrating things I have ever tried. My respect level for people that use these increased significantly. I did 5 pounds of each and threw the rest of the casing away. I ordered the fresh collagen casings and my stress level was greatly reduced.
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One of my biggest issues with casings is I only want to make around a 5 pound batch of sausage at a time and don’t know how to properly store the casings after I have washed them all from original packaging. I think it would be nice to have a small package of casings for reasons like this.
Biscuit small canning jar. Use Brine solution. 1 cup sea salt to 1 gl distilled water. Refrigerate . Will last a long time
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I tried sheep casings with breakfast sausage and hog casings for brats. Was one of the most frustrating things I have ever tried. My respect level for people that use these increased significantly. I did 5 pounds of each and threw the rest of the casing away. I ordered the fresh collagen casings and my stress level was greatly reduced.
Grimpuppy you should try the pretubed natural casings they are very easy to use.
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I tried sheep casings with breakfast sausage and hog casings for brats. Was one of the most frustrating things I have ever tried. My respect level for people that use these increased significantly. I did 5 pounds of each and threw the rest of the casing away. I ordered the fresh collagen casings and my stress level was greatly reduced.
Grimpuppy
Yeah it’s a little more worky but I think the finished product is so much better. Gonna give the tubed a try. Do whatever works for you and makes life better. There’s no right or wrong. -
I tried sheep casings with breakfast sausage and hog casings for brats. Was one of the most frustrating things I have ever tried. My respect level for people that use these increased significantly. I did 5 pounds of each and threw the rest of the casing away. I ordered the fresh collagen casings and my stress level was greatly reduced.
Grimpuppy like others have mentioned, pre tubed casings are a time saver. Natural casings take a bit of practice but I feel create a better product, IMO. I use all types of casings and each have their use. When I started helping make sausage for the family all that we ever used was natural casings. Bought them by the hank and I got a lot of practice unknotting. Try the different types, find what works, don’t be afraid to experiment.
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I started out using collagen casing 13 years ago, but made the switch to all natural casing because I like the snap they offer to the product, and they give the appearance I like. Once you get the skills in handling them, they are not that much more work, and I feel the benefits outweigh any negatives.
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I struggled with a 3/4" for 32mm natural casings recommended horn for years. When i moved down to a 5/8" horn it made things easy with natural casings, and no blow back as everyone warned. An electric stuffer does help
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I struggled with a 3/4" for 32mm natural casings recommended horn for years. When i moved down to a 5/8" horn it made things easy with natural casings, and no blow back as everyone warned. An electric stuffer does help
Trying to stuff with a too large of horn is a guarantee for frustration.
I was having problems finding smaller horns for my vintage cast iron stuffer. A coworker with better welding skills than me made a custom horn from stainless tubing and a ordinary washer that worked great for sheep casing snack sticks.
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Tubed casings all the way, baby!
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Biscuit small canning jar. Use Brine solution. 1 cup sea salt to 1 gl distilled water. Refrigerate . Will last a long time
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