hog casings- Made in USA?

Discussion in 'Sausage' started by boatnut, Sep 14, 2010.

  1. I dunno why, but got to wondering...what country are my hog casings made in?  I emailed "ask the meatman" and he said he did not know of any casings produced in USA.    Maybe it doesn't matter, but I guess I'd feel more comfortable stuffing my sausage into a "made in USA" casing vs, say China?

    On the flip side, I ordered some from Cabela's only after emailing them the same question and they said that, yes, there's were made in USA. 

    Just has me wondering , where is the truth?
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    With all the hog production in the USA I doubt they let them go to waste...  Sure the packers use part of them but it would surprise me that they used all of them in house...
     
  3. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Thanks Pops - Just signed up for their club
     
  5. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Great info, Pops! I just signed up, too!

    Cheers!
     
  6. Thanks Pops, nice sight. I am going to give them a try
     
  7. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

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    These are what I mean about pre-loaded - they are on tubes you slide onto the stuffing horn then pull off the plastic.  You need to soak them good tho, including running some water inside them if possible without pulling them off the plastic.
     
  8. Got a pic of them loaded on the horn? I'm having trouble visualizing it.
     
  9. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    On the one separated from the pack, you first slide the opaque inner divider (with the oblong slot in it) out of the casing unit.  That leaves the red sheath with the casing over it.  The red sheath is hollow in the center so you can slide it over the stuffing tube with the casing loaded on it, then pull out the red sheath leaving the casing on the stuffing tube.  Be sure to rinse the casing, including under the casing as well as over it, so you can keep it moist.  Sometimes it works great, sometime at the worst you just pull off the casing and reload it back on the stuffing horn like normal.  The majority of the time I can use them, with proper soaking (30 min), just like intended, greatly speeding up my sausage-making.  Next time I make some I'll take pics; tonight I don't have the wherewithall to put the grinder together, make up some sausage, cook it and demonstrate, I apologize.
     
  10. No problem. I would love to see it next time.
     
  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    how much meat can you stuff per unit, what is the cost per unit and how many come to a bag?
     

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