You're very welcome . I joined here to learn sausage making . The least I can do is to show what I've learned . Bad thing is some of the guys I learned from don't post much anymore . I still look back through the old threads , and suggest you do as well .
I used to get the hog casings from TSM . That quality went down in my opinion , and the last purchase was from Syracuse casings . There's a link in post #2 .
The water proof can be hard to find , and yes they work great with the SV cooking .
I have more threads on this stuff , but here's one for chopped ham . I use an old butter tub , or a foil bread pan . Firm up over night , then vac seal . Poach or SV . The Chopped ham I think I smoked , then poached ? I don't remember , but you can look through that link .
I bought some " Sugar cured Country Ham pieces " at the store the other day . When I got around to them I realized they were raw . Not smoked or cooked . They were fully cured though . So when I made the franks the other day I saved a pound of grind and used it to mix with the chunks ...
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Here's one where I used the waterproof . They work great , but you have to stuff them tight . The pressure inside the casing has to be greater than the water in the bath , or they will leak .
Ran over to GFS for my weekly run . Grabbed a pork butt ( and a strip loin and some petite tenders ) . Been wanting to do some SV'd only bologna with water proof casings . I liked the looks of this Mortadella recipe from Marianski . No visible adds for this . Looks like bologna . Had to sub a...
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