The other BIG NO NO is storing,,, DO NOT STORE with a "brine solution" if this brine solution is made with any type of curing salts!!! if this is done those casings can only be used to stuff meats that have been cured and are going to be cooked/smoked, if you are making fresh sausage and have left over casing, just "pat dry" and put in a zip lock / plastic container and salt with a kosher / coars salt, if all you have is Table salt that is fine also. You can't put too much salt.
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Originally posted by Fishawn View PostI will stick with using a bit of vinegar in the soaking water. It seems to help the casings slide better. Not sure about Pineapple juice????
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sorry,,, i meant richtee.... :)
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Originally posted by Texas-Hunter View PostRitchie.. I kinda like it..
I can see it now..... "Gee Mr. Wilson, where's all your Prague powder & all that other shit you put in sausage" ?...... "You ever make your own Black Gunpowder Cannons Mr. Wilson"?Last edited by Fishawn; 10-25-2011, 07:49 PM.sigpic
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OK, now y'all are gonna hurt my "feeling", gota becareful, its the last one I've got left LOL
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Originally posted by Fishawn View PostMe too, like a little Hunky cartoon character......
I can see it now..... "Gee Mr. Wilson, where's all your Prague powder & all that other shit you put in sausage" ?...... "You ever make your own Black Gunpowder Cannons Mr. Wilson"?In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by ryan77 View PostAny tips to keeping the collagen caseings tight after smoking....they look nice after they get stuffed, but after they come out of the smoker they will loosen up. Am I getting bad caseings or am I missing something?
That's the way they are Ryan... I used them once and tossed the rest of the casing out after the first smoke..
I did not like the way they looked or the texture when eating the links..Ken
I Should Have Been Rich Instead Of Being So Good Looking
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you may not be stuffing them tight enough, and/or the grind of the meat is too coarse...
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Originally posted by ryan77 View PostAny tips to keeping the collagen casings tight after smoking....they look nice after they get stuffed, but after they come out of the smoker they will loosen up. Am I getting bad casings or am I missing something?
We used these the first couple of years that we started processing our own meat and I will tell you where we failed. First we were thinking that you always needed to smoke with a water pan - we were wrong. You want the casing to dry to take smoke. Second we were smoking them too hot and trying to add smoke right away. We were having the same problem that you were having.
This is how we do it now and have had very good results. First we buy these casing for our sticks - http://www.sausagemaker.com/27807bro...ngs7821mm.aspx they are a little bit higher in price than others, but we really like the quality of these. Second we adjusted how we smoke them... We have had excellent results!
- Preheat smoker to 130 and add meat - with no smoke we leave them in there an hr.
- Turn smoker to 150 for 2-3 hrs with smoke
- Turn heat up to 170-180 and finish cooking until meat is at 155.
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www.OwensBBQ.com
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