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Old 07-04-2019, 03:29 PM   #1
uncle dave
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tough sausage casings

Does any one know how to keep sausage casing tender? I have made sausage for many years and now I have to put up with tough casings.
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Old 07-14-2019, 03:55 PM   #2
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Quote:
Originally Posted by uncle dave View Post
Does any one know how to keep sausage casing tender? I have made sausage for many years and now I have to put up with tough casings.
they could just be too old..
maybe try some fresh ones from a shop that deals
in a lot of sausage and saug making stuff
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Old 07-16-2019, 08:50 PM   #3
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I was always told to allow to hang in the smoke house for a while and allow the casing to dry before smoking. I try to to make my sausage so i have a cool low humidity day for smoking and allow to hang a few hours before putting smoke on them.
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Old 09-29-2019, 05:55 PM   #4
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Are you referring to raw/smoked sausage, or dried sausage(cured)?


As far as I know, a hogs intestine has not changed. All I use is real casing.
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Old 09-29-2019, 09:53 PM   #5
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Gotta be hog casing, not sheep/goat.

Rinse and rinse again before using. There’s normally salt
in the water mixture they come in. If you think they’re rinsed enough, rinse again. I’ve never heard of drying the casing out before stuffing, not sure how that would work.


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Old 10-04-2019, 12:52 PM   #6
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Quote:
Originally Posted by jimandrews1 View Post
Gotta be hog casing, not sheep/goat.

Rinse and rinse again before using. There’s normally salt
in the water mixture they come in. If you think they’re rinsed enough, rinse again. I’ve never heard of drying the casing out before stuffing, not sure how that would work.


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I'm guessing that part was in response to my reply about dried sausage...?

I was referring to the final product. I make regular link sausages that are raw and either smoked, or not smoked. These must be cooked.

I also make dried sausage. There are a bunch of different names for it. snack sticks, cured sausage, etc. I use a different casing for my dried sausage. I use hog gut for my link regular sausage..
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Old 10-04-2019, 07:54 PM   #7
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Buy good quality casings. Put a little vinegar in the water your holding them after rinsing


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Old 10-06-2019, 12:39 AM   #8
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For my smoked sausage I have found that adding a water pan while smoking makes the casings more tender.
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