Well I just did a batch of Polish sausage. Hog casings is what I used. Is it me or does anyone else find the Hog casings tough? I tried one in bun and it was a battle. I was curious if any of you sausage heads have noticed this. This last batch I used was from Gander Mountain in the dried package. I can get fresh salted ones from a local store but there sizes vary.

Ive had no problems with them.just wish they were a tad bit smaller around.:cool:

I add a little vinegar to my soak water. Also be sure to rinse very well and then soak a good half hour or so before stuffing. Even still they can be tough. Sheep casings aren't quite as tough and are a little smaller in diameter.

I have noticed this also at times...... one thing I try to do is after rinsing and reversing the hog casings, i like to let them sit in the water and i also add vinegar, some do and some dont, for a couple hours before stuffing, then rinse again before stuffing..... when cooking on a grill, try to find the right heat area that will get it cooked internally and done to your liking on the outside. I used to grill them indirectly, then move to a hotter area of the grill to finish and get some color, but they can be tough that way too & smoked they can be tough & rubbery as well. I think when stuffing you can tell the casings that are gonna be tough due to their thickness..... The sausage maker has some casings you can order, where you can get a specific size range that you would like. I have never ordered from them, but maybe the quality is different?

I usually order my hog casings from Butcher-packer and have never had a problem with them being tough?They are the 35mm plus packs I have found some holes but that is rare.Good Company there 25lb. packs will usually do a lot more than that.Give them a try hope this helps.
Raymond

Well they got a good rinse I thought maybe I was letting them soak to long at first. I have tried the vinegar but cant remember the results. I have used this batch casings up so I am going back to the local store and give them a try. Most likely I will switch to sheep casings as I really like them. Thanks for your replies. I only have 8 1/2 lbs of them left to eat.

I have never had any sheep casings that were "tough".... But have had some that sure do stink?.... WTF ?..... The hog casings I buy from Cabela's (Home Pack Brand) are reasonably priced & pretty good most of the time, but can be pretty inconsistant in diameters..... I think I will look into Butcher - Packer or Sausagemaker.com to really dial in the size I am looking for and maybe get a better product?.... Rytek's book has an area I think about tough casings & causes.... mine is in storage right now....

I'll have to break mine out a research it thanks for the thought.

I add a little vinegar to my soak water. Also be sure to rinse very well and then soak a good half hour or so before stuffing. Even still they can be tough. Sheep casings aren't quite as tough and are a little smaller in diameter.

Yep...Like to deuch em....

Well I referred back to Ryteks book for more info. I could see maybe one thing I did wrong was no water pan in my smoker. So my next batch will be with water. Reason is so casing don't dry out. Also he suggested let soak for 24 hours. So I will add that in the process also. As for vinegar I was under the impression it was to help in aiding the elasticability of your casings. So after all of 2 changes I will try next I willlet yas know the results. Also I am going to try this batched steamed and see if that softens them up.

Interesting question. I have heard so many variations on the soaking method. It seems as if those that use vinegar go for a shorter soak and those that go for straight water, soak much longer with a water change in the middle. Is this an accurate observation?

My current process was about 2 to 3 hours. I changed the water like every 30 minutes. 32-35mm casings I slip right over the faucet and run hot water thru them 3 times before I turn them inside out. I rinse them one last time inside just before stuffing. I also use pam on my sausage tube before I place the casing on the tube. But next time I am going to use my water pan for the first time in 6 years.

I have never heard of running "hot" water through casings. Could this be the problem with them getting "tough":noidea: