sausage casing

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sausage casing

Postby dps51 » Mon Jun 04, 2018 8:40 am

why are my sausage casing so tuff to eat after frying
I use hog casing for all my sausages and they are always tuff
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Re: sausage casing

Postby ComradeQ » Mon Jun 04, 2018 10:02 am

dps51 wrote:why are my sausage casing so tuff to eat after frying
I use hog casing for all my sausages and they are always tuff


I have encountered this issue once with a container of hog casings. Every one was tough, no matter how long I soaked or rinsed them. I salvaged these casings by soaking in a little diluted pineapple juice for an hour before rinsing and flushing them well. I have also heard white vinegar can help.

Before you try any of those, how long do you soak for? Do you flush the casings inside with running water? I suggest you soak for a few hours minimum in the fridge. Shortly before stuffing take them out and soak for a short while longer in lukewarm water and then make sure to flush them out really well under the tap. If all else fails try the pineapple or white vinegar trick.
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Re: sausage casing

Postby dps51 » Mon Jun 04, 2018 12:33 pm

I always soak for around 3 hours in fridge
then rinse with cold water inside and out then soak for another 3 hours in lukewarm water
before stuffing the casings
thanks for your help on this ComradeQ
Never look down on anybody unless you're helping them up
dps51
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Posts: 51
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Location: iver buckinghamshire uk

Re: sausage casing

Postby ComradeQ » Mon Jun 04, 2018 1:21 pm

dps51 wrote:I always soak for around 3 hours in fridge
then rinse with cold water inside and out then soak for another 3 hours in lukewarm water
before stuffing the casings
thanks for your help on this ComradeQ


Sounds like you are doing everything right. If you try pineapple juice or vinegar remember not to soak too long, pineapple contains an enzyme called bromelain that digests and denatures protein so it can end up making the casings too soft so they break apart (I found out the hard way when I soaked for two hours in pure pineapple juice). You can also use meat tenderizer powder which essentially contains this same enzyme or an enzyme called papain from papayas (it does the same thing). I have never used the powder but I am told that it works the same.
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Re: sausage casing

Postby dps51 » Mon Jun 04, 2018 2:55 pm

thanks I will give the pineapple a try
thanks again ComradeQ
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dps51
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Location: iver buckinghamshire uk


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