How to untangle casings?
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PapaSop Mine come with one end passed through a 1" or so plastic ring, at about the half way point. I can then select one length and pull both sides up. It comes packed in a salt/water mix. I always place it in a larger container of water. At the end, I just drain off the excess water and add more pickling salt.
Chef is that the standard natural casings Walton’s sells or the tubed?
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WIth bulk casings, for me it is easier to just soak a larger quantity before trying to separate them. When they are wet, they just become easier to handle and separate. When you are done, drain off the water, put them in a bag and salt them down heavily before refrigerating.
Sheep casing can be the most troublesome if they are not tubed. They are small, hard to see, and will sometimes knot up. Maybe not a problem for young guys with laser-sharp vision. lol -
PapaSop Walton’s pretubed casings come with i believe 4 separate strands in their smallest package. You could probably take what you need off one strand, and repack the remaining in salt.
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WIth bulk casings, for me it is easier to just soak a larger quantity before trying to separate them. When they are wet, they just become easier to handle and separate. When you are done, drain off the water, put them in a bag and salt them down heavily before refrigerating.
Sheep casing can be the most troublesome if they are not tubed. They are small, hard to see, and will sometimes knot up. Maybe not a problem for young guys with laser-sharp vision. lolprocesshead
That’s exactly what I did. For some reason these were badly tangled. Thanks -
PapaSop Walton’s pretubed casings come with i believe 4 separate strands in their smallest package. You could probably take what you need off one strand, and repack the remaining in salt.
Tex_77
Ok. Thanks. -
Sometimes even the sheep casings with knots can be untangled after they are thoroughly soaked in warm water. I find just gentle tugging will get them to slide past a knot.
Other times you literally have to cut your losses at the knots and move on. -
On the subject of sheep casings, not sure how many of you live in regions of the country where commercial red hot dogs are fashionable? Here in the mid-west they are a big deal.
As a kid, about 45 years ago I worked summers in the family hot dog business. One of my first jobs was flushing and then dyeing natural sheep casings red prior to stuffing by other skilled sausage makers.
All summer long, hundreds of yards of casings and my hands soaked in red dye #2 all day long. My hands were permanently stained red and I looked like I was wearing red gloves the whole summer. lol. Those were the days. -
processhead Yeah, funny how we look back at hard things with fondness itsnt it? Tex_77 Yeah I think it is either 4 or 5 runs and whatver you dont use can be saved. If you arent planning on using even a full tube you can just cut the tube, thats what I did this past week for a small batch.
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PapaSop It’s inventory I’ve had before I knew of Walton’s from Oversea Casing Company, it used to be Dewied. It came in a bucket of 10 hanks each.
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processhead
That’s exactly what I did. For some reason these were badly tangled. ThanksPapaSop I put them in a big bowl with cool water, and pull them out 1 at a time into a 2nd big bowl. The trick is to untangle them under water, there they are fluid and easy to work with. After, i brine, 1 cup of salt to 1gl distilled water in a qt or 1/2 gl canning jar. Refrigerate, and pull them out as needed. Wash and soak in warm water with a little vinegar 1/2hr before use. HAPPY DANCE
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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.
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After trying to untangle a hank of brat casings this weekend the tubed are sounding better. I don’t use a hundred yards at a time. Can you take off just what you need and package the rest in salt for later use? If so what length will you need for 25#. 32mm casings.
PapaSop we’ve done that with tubed casings when we get close to the last load in the stuffer we’ll take the tubed casing and cut it in half or whatever we think we’ll need
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PapaSop we’ve done that with tubed casings when we get close to the last load in the stuffer we’ll take the tubed casing and cut it in half or whatever we think we’ll need
blackbetty61 said in How to untangle casings?:
PapaSop we’ve done that with tubed casings when we get close to the last load in the stuffer we’ll take the tubed casing and cut it in half or whatever we think we’ll need
The great thing about this approach is you don’t run the risk of getting any meat contamination on unused casings that need to go back into storage.
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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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