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  #1  
Old 01-01-2018, 05:22 PM
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Default Summer Sausage Casings

yea. summer sausage made not in the summer.

I need to online order like now. What size and where? Figure smaller will get more smoke in, but I don't need too small with the Annova. Then they got these pre Pricked fiberous casings on line too. Who pricks their casings with a corn cob skewer. Is this necessary? Never did that.

I think the 12" length is bs. Dats about all I got. Done with kits since I used TH's recipe. Got pink salt along with corns and mustard seeds.
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  #2  
Old 01-01-2018, 05:43 PM
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I always buy the clear fibrous casings.. Butcher & Packer

They have a sale on the Casing for Summer Chub (2.40 in. x 18 in.) $0.36 each..
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Old 01-01-2018, 05:53 PM
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Quote:
Originally Posted by Texas-Hunter View Post
I always buy the clear fibrous casings.. Butcher & Packer

They have a sale on the Casing for Summer Chub (2.40 in. x 18 in.) $0.36 each..
Yeah butcher/packer,, or Walton's inc. ,,,12 inchers are good if you're giving it away

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Old 01-01-2018, 06:23 PM
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I like the Lems Red Fibrous Bologna casings. Right size for sandwich meat and they smoke up great.



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Old 01-01-2018, 07:42 PM
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Another vote for BnP. Amazon has some also.
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Old 01-01-2018, 08:32 PM
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Summers are best ďhanging over a crackerí size IMO. B/Pís work well..
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Old 01-01-2018, 10:09 PM
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My last batch had perforations...they were great...flavor and smoke was spot on. I got these from Walton's.


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Old 01-01-2018, 10:17 PM
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I've used both the 1 1/2" and the bigger "normal sized" (I don't recall if it's 2 1/2 or 3"). The 1 1/2" is perfect for slicing and eating with cheese on a cracker. To me the taste is the same in either size. I have used the LEM from Bass Pro retail store (local to me) but if I have time I usually buy from Butcher & Packer. Just make sure the ones you get are smoke permeable as they also make some that are not smoke permeable, but they are less common.

As to finishing in the sous vide, I smoke mine to at least 140* to get the meat set and smoked, then I vacuum pack them. I can then finish the vacuum packed chubs in a 152 sous vide bath with less concern about time. I usually just run them for 3 hours which is way more than needed with a 140* starting temp, but you don't have to worry about over temp or fat out with the sous vide at 152 to 154* so it's less of a concern running longer on time. Comes out perfect that way and since they are already vacuum packed, they are ready for the fridge, freezer or to give away (I pack one chub per bag).
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Old 01-01-2018, 11:27 PM
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Quote:
Originally Posted by Texas-Hunter View Post
I always buy the clear fibrous casings.. Butcher & Packer

They have a sale on the Casing for Summer Chub (2.40 in. x 18 in.) $0.36 each.
I buy the clear (2.7 x 27 in.) when they go on sale. I by over 100 casing (cheaper)... Then cut in half, the half that has no string fold at one end clamp a hog ring on it plus some butcher string for a loop. The SS. chubs come out on the average 1 1/2 lbs or less... itís a little extra work, but cheaper if they go on sale.

The last batch of casing I bought had the deer head (not for sale) logo on it.. keep your eye out for the sale that size you want then Bye

Hope that helps....
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Old 01-02-2018, 10:30 AM
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Thanks All. Took TH's advise and placed an order.
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