Sheep Casings

Discussion in 'Sausage' started by fished, Dec 31, 2014.

  1. My first attempt with sheep casings was a flop.  I have since seen pre-tubed sheep casings.  I have only used natural casings once before and they were hog casings.  I would like to make some breakfast sausage links.  Have anyone here used the pre-tubed casing and can give some advice on how those work?  Also is the prep and soaking the same as the regular casings?

    Thanks

    Ed
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Sorry to hear that Ed

    With Quality casings and proper handling Sheep's are easy to use. I would stay away from the ones packed in pure salt unless you soak and wash for long periods of time, (Weeks) even

    http://www.smokingmeatforums.com/t/159729/how-to-handle-natural-casings

    These sheep's are high quality and come in a salt solution. They need to be washed and soaked but do become pliable and silky smooth. They are a bit pricey but well worth it. Your going to pay through the nose for tubed sheep's.....

    http://www.smokingmeatforums.com/t/155444/frankfurters-yeah

    Joe
     
    Last edited: Dec 31, 2014
  3. boykjo

    Thanks very much for the reply.  I have looked at them from there before.  I tried the salt packed casings before.  They were a pain, but I may not have soaked them long enough.  Your hot dogs look great.  When I get some time I'll look at ordering the preflushed casings.  I still want to make some breakfast saugage links, and some hot dogs would be goot too.

    Thanks

    Ed
     

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