Sheep casing

[glen]

twilliams What a bummer!
I bet you can’t wait to get all this behind you

[Smokiejoe4]

I used mine made thirty five pounds of sausage they must be good the man across the road got two bags of them

[twilliams]

So i just ordered another batch of the 35mm-38mm natural hog casings. I then called customer service and asked if they could possibly ship them in the styrofoam coolers with ice packs like they do for high temp cheese. They were able to do my request with a small fee. It will be well worth it if they stay stable throughout the shipping process. Perhaps they could possibly put it on the shopping cart menu as an option for shipping such items? Austin Jonathon

[Jonathon]

twilliams That’s an interesting idea…we are moving everything over to a new website that is supposed to give us some more functionality, I will talk to Austin when he gets back from vacation and we will see!

[twilliams]

Jonathon well as i thought it was a good idea i ordered and shipped tuesday in the cooler with ice gel packs and arrived at my house today and low and behold these casing smell just as bad. This was my 3rd set. 1st set was not that strong in oder. Not sure if these casing are not selling off the shelf as fast as the 32-35mm or other sizes or what the issue could be. I am nervous to use them. Maybe they are not getting flushed well enough before putting them on the pretubing. Not sure who does this for your company.

[Jonathon]

twilliams Yeah we just get those from a vendor. I’ll go open a package and see if the smell is something that is something we need to be concerned about or if it is just the fact that it’s sheep intestine. Sometimes they smell worse than others but that can dependent on a lot of things and doesn’t mean they are spoiled. I will say this, a spoiled hog/sheep casing is a smell that you’ll never forget (I guess, that’s luckily second-hand knowledge)

Were they 35-38 tubed or regular?

[twilliams]

Jonathon 35-38 tubed (HOG) casing, you can physically see some light brown spots throughout some of the the tubing length. Kinda like an apple that was exposed to oxygen. Almost like they were not rinsed real well and left some poo poo in it. I sure hope not, i love brats and dont even wanna think about that…lol

[Jonathon]

twilliams Lol well as nasty as it is to think of, that is what these are! I’ll see if I can find a similar one and open them

[Jonathon]

twilliams Okay, I found a package with one strand that looked a lot like you were saying, which wasn’t hard, it would have been difficult or impossible to find a 35/38mm without it and I flushed them and let them soak for about 10 minutes and the discoloration remains so it isn’t poo! (where does the Poo go?!) Usually, it is just a gas build-up and they will dissipate if you air them out for a while.

[twilliams]

Jonathon and how was the smell in your opinion of many years of processing. Normal, stronger than normal? Ok to use?

[DB1938]

I buy hog and sheep casings both from Sausage Maker have been for years. Packed in salt and have never had a problem of any kind.

[glen]

I bought a hank of 32 mm hog casing from Walton’s 3 years ago.
I may get them used up by next year
Always keep packed in salt and in the fridge
Seem as good as the first use

[twilliams]

Jonathon i went ahead and used the casings. I took them off the blue tube and flushed them like a typical casing. I actually like doing it that way. Did get a couple knots but not terrible. Stuffed 112.50 lbs of brats yesterday and today. A good couple days work.

[Jonathon]

twilliams They were good to go just needed to air out a little. How did they do getting them back on the stuffing tube once you took them off the plastic sleeve?

[twilliams]

Jonathon they were wonderful to get on the horn. My horns are plastic. Not sure if they would struggle going stainless steel but i doubt it. As long as you soak, flush and rinse in water as recommended. I just like them being pre cut to lenght vs. Restling with 300 ft or what ever the standard casing length they come in.