BrotherBadger Posted October 26, 2009 Report Share Posted October 26, 2009 I started making sausage last year, unfortunately, the sausage casing i have are horrible(meat turned out great tho!). What brand/kind of sausage casing would you recommend i try, and what do you use/what method do you for tying off the sausage? Quote Link to comment Share on other sites More sharing options...
Gator Posted October 26, 2009 Report Share Posted October 26, 2009 I use LEM hog casings. When I had help, we would stuff a little and twist. Now I just stuff a tube full, but with this manual stuffer I have, I will go back to twisting Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 26, 2009 Report Share Posted October 26, 2009 I started making sausage last year, unfortunately, the sausage casing i have are horrible(meat turned out great tho!). What brand/kind of sausage casing would you recommend i try, and what do you use/what method do you for tying off the sausage? What casings are you using?? Natural (Hog, Sheep) or Collagen?? I purchase all my natural casings by the Hank. The best price on the net for what I make is at PS Seasonings Quote Link to comment Share on other sites More sharing options...
BrotherBadger Posted October 27, 2009 Author Report Share Posted October 27, 2009 I think it's collagen, but i'm not 100% sure(honestly, it was the casings that came with the darn stuffer). Quote Link to comment Share on other sites More sharing options...
doubleA Posted October 27, 2009 Report Share Posted October 27, 2009 It depends what type of sausage I want. For larger link cooking sausage. These will make a good 11/4" - 1 1/2" diameter link. I will use natural beef casing. Some people dont link eating the casing and with the heavier beef, you can peel the casing off before eating. I use plain string to tie. For sausage that I am going to smoke and dry, I will use natural hog casings due to their small diameter. This allows the faster drying times. I also use this sometimes for cooking links but the casing is hard to remove. Again, string to tie. For snack or buck sticks I will use the 10mm collagen casings. They are the way to go for the small stuff, I find that sheep casings are to delicate and hard to come by here. The collagen casings have a long shelve life and need no refrigeration. I will make peices up to 8ft long and just hang over rods in the smoke house and then after smoking and drying they are cut into 6 or 7 inch pieces. Living in South Texas, I have no problem finding sausage making supplies locally. The small meat/processing shops are still abundant here. Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 27, 2009 Report Share Posted October 27, 2009 I think it's collagen, but i'm not 100% sure(honestly, it was the casings that came with the darn stuffer). If it came in a bag with salt they would be natural. If they were dry and all crumped together it would be collagen.. I know you would be much happier using natural casings for your links.. If you are going to make Summer Sausage or like Pepperoni use the larger fibrous casings.. Quote Link to comment Share on other sites More sharing options...
BrotherBadger Posted October 27, 2009 Author Report Share Posted October 27, 2009 If it came in a bag with salt they would be natural. If they were dry and all crumped together it would be collagen.. I know you would be much happier using natural casings for your links.. If you are going to make Summer Sausage or like Pepperoni use the larger fibrous casings.. That would be collagen then. I have mostly been making breakfast link sausage, but have been thinking about moving towards bratwurst style sausage. I'll go out and get some natural casings this week. Thanks for the help guys. Quote Link to comment Share on other sites More sharing options...
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