casings question

Discussion in 'Sausage' started by ac45acp, Mar 28, 2012.

  1. ac45acp

    ac45acp Smoke Blower

    duh,, i thought i had everything to get started. i forgot the casings. i want to make snack sticks first. what size do ya'll use? sheep, hog or other? i should be getting better, the Proctologist called, they found my head. thanks.

    tony
     
  2. larrym

    larrym Meat Mopper

  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Tony, morning....  I made my first batch of snack sticks without casings.... I just squeezed them onto a mesh rack...  others use "frog skin" or something like that....   You need to grind the meat well thru the small plate, mix very well, until sticky, and add something like soy protein for a filler.....   Someone other than me can provide other techniques they use....  the sticks were very good....  Dave

    [​IMG]

    [​IMG]
     
  4. nepas

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

    17-20mm collagen for sticks. Sheep casings can be intimidating for 1st timers.

    Post pics.
     
  5. nepas

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

    [​IMG]
     
  6. I use 19 mm collagen. Haven't gotten brave enough yet to try sheep casings, but I have some! 

    DaveO-I make some like those for my dad...turn out pretty darn good and easy without the casings!
     
  7. I have been using 19 mm cologens because I can get them from a local butcher shop for the same price as online.
     
    Last edited: Mar 28, 2012
  8. I used sheep casings for the first time last weekend. I work shift work and was on nights at the time and patience isn't a virtue on nights. Got through it though but it was frustrating at times.
     
  9. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Yep, what he said.
     
  10. Hate to hijack the thread, but what makes sheep casings so difficult to use? Just the smaller diameter?
     
  11. bigfish98

    bigfish98 Smoking Fanatic


    I too was wondering about this.  Please share!

    Bigfish
     
  12. ac45acp

    ac45acp Smoke Blower

    i really like this idea. i assume those mesh racks are stainless. i think i found a source for stainless expanded metal. thanks.
     
  13. ac45acp

    ac45acp Smoke Blower

    i also ordered some collagen casings both clear and mahogany. thanks ya'll.
     
  14. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Sheep casings are a little hard to handle and tangle real bad but the results pay off. I only use fresh casings but that's my preference....................

    Joe
     
  15. I agree with Joe, sheep casings are the way to go, I like to pull a strand out of the hank, only use sections about 5 to 6 feet at first until you get used to them, and then place it in a sink with a little bit of  water in it the slip a funnel in the end and then run water through it untill in inflates the entire casing, then drain the casing and place it in a bowl of water and keep it wet, be careful when sliding them onto the stuffer tube as you can tear them if you scrape them too hard on the edge of the tube, keep them good and wet the entire time your are stuffing I even keep a little syringe ( no needle)  and when I am sliding them onto the stuffer tube I will squirt some water into the end of the casing to make sure it is lubricated, I also have used pam spray on the tube b4 loading up the casings, If the casings are packed in  dry salt you need to soak them for a while in water
     
  16. So it is not just me. Yah they tangle REAL easy, found that out the hard way. That was my experience too, let them soak awhile and them fill them with water when you flush and it stretches them a bit. I also use a trick I saw on a thread here where you let the sausage stick out past the tube a bit and it helps guide the casing on, worked good. and water cant have too much water.
     
  17. nepas

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

    Not hard to use if you dont have any back pressure in the tube and the end of the casing is not tied. Crank the meat just to the end of the tube and the sheep will slide right on then tie the end.
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    nepas quote.....

     Crank the meat just to the end of the tube and the sheep will slide right on then tie the end.

    Now there is something to think about ......  I am gonna have to remember that.... I can see why nepas has this stuff figured out.....  I guess when you link more sausage in a year than stars in the heavens, then you figure out how to do it the easy way...

    nepas, thanks for sharing that...... Dave
     
  19. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I have always used 19-22 mm collagen and they work great! 
     

Share This Page