Casings

[backyard bbq]

Ok sausage makers,  break me down the casing types / sizes exc.  what types are best for fresh sausage and hot smoking?  What are best for Italian and breakfast.?  I see that breakfast sausages from the grocery store have collegan casings? What do you prefer?

 

[boykjo]

Here's some reading for ya....

http://www.onestopjerkyshop.com/faq-about-sausage-casing-p-253.html

Joe

 

[dpeart]

Thanks!

 

[shoneyboy]

Great information Joe ....Thanks for the post........

 

[backyard bbq]

Nice read. Thanks man!

 

[daveomak]

Backyard, morning..  I really like the natural casings.... I love the "snap" when you bite into them... like the "old days" as a kid growing up...

You can twist them, link them, ring them, and they are a natural food product.... of course I am an old phart that likes old stuff and they are primarily for dogs, brats and the like..... All depernds on what you are making...   Dave

 

[SmokinAl]

Interesting read! Thanks Joe!

 

[thoseguys26]

Backyard, morning..  I really like the natural casings.... I love the "snap" when you bite into them... like the "old days" as a kid growing up...

You can twist them, link them, ring them, and they are a natural food product.... of course I am an old phart that likes old stuff and they are primarily for dogs, brats and the like..... All depernds on what you are making...   Dave

Agree 100% You cannot reproduce that special snap in the natural casings.

 

[johnnie walker]

Joe, thanks for the link. Good read and imfo.