Sausage casings
Edwin Pawlowski
"Abe Coates" <aco...@sasktel.net> wrote in message
news:q9n17012c5a46gadn...@4ax.com...
> can anyone tell me what the best casings to use when making sausages. The
last time I used Hog and they seemed tough.
> Thanks
Hog is the most popular. If they were tough it could be the way you handled
them. Or should that be didn't handle them. Soak them for an hour or two
before stuffing. I've heard of people soaking them in vinegar but I've
never tried it.
Ed
e...@snet.net
http://pages.cthome.net/edhome
M&M
On 5-Apr-2004, "Edwin Pawlowski" <e...@snet.net> wrote:
> can anyone tell me what the best casings to use when making sausages. The
> last time I used Hog and they seemed tough.
My sausage making experience is severely limited, but I use hog
exclusively so far and it is anything but tough. Mine is stored at below
freezing temperature in a saturated brine solution. It was shipped to
me packed in dry ice.
--
M&M ("When You're Over The Hill You Pick Up Speed")
Reg
> can anyone tell me what the best casings to use when making sausages. The last time
> I used Hog and they seemed tough.
> Thanks
Lamb casings are the most tender, but they also make for pretty thin
sausages. After you flush the casings, soaking in vinegar helps soften
them. Finally, cooking at high heat will toughen casing more than lower
heat. I start smoking them at 130 F and gradually raise the temp to
no higher than 200 F, and I prefer to keep it to 180 F.
--
Reg email: RegForte (at) (that free MS email service) (dot) com
just joe
http://www.roadrunner-merit.com/Choosing%20The%20Right%20Casing.htm
i also like their products.
joe
petersburg, ak