How to untangle casings?
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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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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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