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Beef casings

 
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patruns
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PostPosted: Mon Feb 25 13 3:25 am    Post subject: Beef casings Reply with quote

Has anyone tried using the larger beef casings for sausage? I'm thinking of trying them to get a larger diameter kielbasa.

Anyone shopped at Butcher & Packer?

http://www.butcher-packer.com/index.php?main_page=index&cPath=85_94_95
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texbbqpits
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PostPosted: Mon Feb 25 13 8:20 am    Post subject: Reply with quote

I'm a newbie to sausage making and can't help you re the beef casings, but I have bought several items from B-P. Prompt shipping so far and competitive pricing. Tom
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Gray Goat
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PostPosted: Mon Feb 25 13 12:32 pm    Post subject: Reply with quote

I have used the beef rounds for ring Bologna with good results, they take on the ring shape as they are stuffed.

For making larger diameter Polish sausage, I think I would go with the larger diameter hog casings because the beef casings are inedible. I think they offer hog casings that are at least as big as the beef rounds.
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Harry Nutczak
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PostPosted: Mon Feb 25 13 11:46 pm    Post subject: Reply with quote

As per Butcher-Packer, I get the bulk of everything I use from them, Well except for natural casings & Hi-Melt. I get those from my meat supplier.

There are more than one size of hog casings, I get some that were monstrous at 35MM, too big for brats & Italian, probable be great from a knackwurst though
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Jarhead
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PostPosted: Tue Feb 26 13 1:29 am    Post subject: Reply with quote

I gotta go with Harry on the Hog Casings. They have some that are 45+ mm.
B&P is great. I order 99% of my stuff through them.
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patruns
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PostPosted: Tue Feb 26 13 4:13 am    Post subject: Reply with quote

I was not aware that hog casings came that large. Thanks all!
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Canadian Bacon
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PostPosted: Tue Feb 26 13 9:32 pm    Post subject: Reply with quote

Hog casings do come in large sizes,you can buy 55-60mm natural hog middles....
http://www.sausagemaker.com/21500hogmiddles214dia55-60mmcannotshipoutsideus.aspx
Im not saying you should use these,just showing the bigger size.
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