Tough casing
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I buy these brine packed fresh pig and sheep casing from Meatman by the Hank. Always fresh, and can be kept for over a year in brine. Never disappointed… I’ve routinely have casings over 20ft long. once in great while a little tuff, rare blow-out. Never liked LEM. Most LEM under 4’ tuff and a lot of blow-outs. That being said, tuff casings are mostly an animal thing. Also no cold shower or ice bath can make them tuff.
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Fat_Bob, i don’t disagree with your assessment. From my view, I will never rehydrate casings again. Fresh, brined: Rinse check by running some water thru them, and soak in warm water 15-20 mins. Life is good!
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The casing in my kit did not require soaking , they were 21 mm I’m sure imitation variety
I’m sure there is a better quality out there that is not as tough
I’m not going to fret too much I can peal them .
I’ll only do a couple batches a year -
Making breakfast sausage or hotdogs?
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Making snack sticks
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AHHH now I understand. Never did snack sticks with casings. Have made plenty of jerky and 3/8inch draw without casing. Tooo old to deal with those small casing. Smoked and / dehydrated works for me
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Luebke1219 Were you able to add any humidity to the smoker?
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I didn’t mean to hijack the post but we are both looking for suggestions about same issue ,
Yes , had a pan of water over fire in mine
Good steam and smokeAs much as we have eat on them I suspect I’ll make another batch soon
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Yes I had a pan in the bottom and there was plenty of humidity wen I opened the door. Is there a difference between different brands? Maybe the Lem brand is a little thicker?
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Luebke1219 It is possible but they all come from the same “source” pig intestines. Those may have been harvested on older hogs is the only thing I can think of? If you want the best hog casings then the ubed variety are hand-picked to be used for tubes. They are more expensive but they cut down on processing time and are generally better overall.
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