FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Sausage casing?

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Recipes
View previous topic :: View next topic  
Author Message
ceeyahd1
Newbie


Joined: 02 Dec 2009
Posts: 72

PostPosted: Fri Aug 24 12 12:29 am    Post subject: Sausage casing? Reply with quote

I would like to start making sausage, I just purchased a LEM 5# stuffer and ordered a Northern grinder. I am interested in making summer sausage and a few other ones and not interested in making larger diameter sausage about 1-1.5" max and would like to make hotdog size pastrami using sheep casing.

Is HOG casing the way to go? I noticed it is sold in a few sizes, what size should I get? where is the best place to get Hog and sheep casing?

Thanks
Back to top
View user's profile Send private message
TonyMo
Newbie


Joined: 03 Jun 2011
Posts: 53
Location: Southwest ONTARIO

PostPosted: Fri Aug 24 12 1:26 am    Post subject: Reply with quote

My understanding is that sheep casings are more like the hot dog casing, whereas, hog casings are for sausage. Hog casing give you more a a "snap" when you bite into them.

For lots of supplies, try here:
(sorry for your credit card Razz )
http://www.sausagemaker.com/
Back to top
View user's profile Send private message
patruns
BBQ Super Pro


Joined: 03 Mar 2010
Posts: 3193
Location: Long Island, New York

PostPosted: Sat Aug 25 12 3:15 am    Post subject: Reply with quote

Generally, sheep casing will give you breakfast size and hog casing will give you kielbasa size. There are variations in between though so it is not an exact science.
_________________
Pat

Char-Griller Outlaw with SFB
Weber Smokey Joe
Weber Q 220
LIAR#49
Back to top
View user's profile Send private message Send e-mail
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Wed Sep 12 12 9:13 am    Post subject: Reply with quote

If you decide on sheep casings, better take a 2nd out on your first born, wife and house.
I get most of my casings from The Sausage Maker and others from Butcher & Packer.
If you're looking for 1" to 1-1/2", I would go with the "Home Pack". The size is about 32 to 36 mm and cheap. You can also go with an edible collagen casing.
I've never seen sheep casings that size.
Sheep casings are normally used for breakfast links and snack sticks and are 19 to 22 mm. You will need a small 3/8" SS straight tube to use them. I think they are about $20.
Welcome the the sausage making world. You'll never eat store bought again. Very Happy
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Recipes All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group