Casing

[cajunsmoke]

What is the best type of casing to use for smoke sausage

[rawtalent]

I've used hog casings, collagen casings and fiberous casings and they all seem to work fine for smoked sausage.

[cajunsmoke]

Thanks for the info can wait to try some. Do you know how long to smoke them and what type of wood to use.

[rawtalent]

If the recipe contains cure you should smoke em at 170 degrees til internal temp of 150. Usually 4-6 hours depending on thickness. If no cure you should BBQ them at 225 or above to 170 internal.

Oak, hickory, apple or pecan are all good.

[c crane]

I've found that if i smoke them long enough to get done, they are too smokey for my taste. Also, i don't want to spend that much time, so i smoke them for about 10-15 minutes for color and flavor, then put them in a simmering water bath until 180 degrees. Then put in ice water bath to chill them quickly.

I learned this trick at a local bucher shop--thats the way they do it.

A funny note--i have an antique canning book that says to put them in hot water until they float---guess what temps they are when they float!!!

[BBQonICE]

pig casing or collagen is a good basic kind.

I hate those plastic one...uggg.

[the best cajun smoker]

I usually get some from Hog Tails in Fifth Ward, LA

[joelocalguy]

Use the fresh casings if you can get them. It makes it look professional and I like that snap when you bite into them. I use both Hog and sheep. Sheep casings are for breakfast sausage and beer sticks. You can usually get them at a meat locker. Prices used to be $2.50, but they have gone up to $3.50 each. If you buy the dried ones, make sure you soak them in warm water for a while before use.
I've done best with premixed spices from Eldons. They always come out right. When I've experimented they usually lack something. Remember the pink salt if you are going to smoke them.
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I drink SHINER BOCK while I BBQ, Use apple and oak Wood.