What length!

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

What length!

Postby welsh wizard » Sat Apr 09, 2005 10:56 am

Someone must have asked this but I can't find it on the site: what length of hog casting do you need to soak to hold each Lb of sausage mix?
User avatar
welsh wizard
Registered Member
 
Posts: 1453
Joined: Wed Mar 30, 2005 8:56 am
Location: Welsh Borders

Postby sausagemaker » Sat Apr 09, 2005 11:15 am

Hi there Welsh wizard

I would say about 24 - 30 inches

regrads
Sausagemaker
Advice
Often sought, seldom taken
sausagemaker
Registered Member
 
Posts: 803
Joined: Wed Sep 01, 2004 9:52 am
Location: Cumbria

Postby aris » Sat Apr 09, 2005 12:36 pm

That's per kilo isn't it sausagemaker? I thought it was about a pound per foot for hog casings.
aris
Site Admin
 
Posts: 1872
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

Postby sausagemaker » Sat Apr 09, 2005 12:42 pm

Hi Aris

It really depends on the width of the casing but if it is 28 mm then the sausage will be approx 4" in length then 8 per lb.
so 8 x 4 = 24" so if you intend to link them you need extra

Hope this makes sense

Regards
Sausagemaker
Advice
Often sought, seldom taken
sausagemaker
Registered Member
 
Posts: 803
Joined: Wed Sep 01, 2004 9:52 am
Location: Cumbria

Postby aris » Sat Apr 09, 2005 12:55 pm

Ah yeah, linking would make a big difference. I think my hog casings are more like 32mm. Is there a butchers technique for testing the width of a casing?
aris
Site Admin
 
Posts: 1872
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

Postby sausagemaker » Sat Apr 09, 2005 1:26 pm

Hi Aris

I not too sure about a butchers way, I use a vernier which I got free from Devro (I knew a couple of guy's there).
But when buying natural casing you should always ask the size, the bigger the diameter the cheaper the casing is.
Sheep casing runs at
18 - 21 mm
21 - 23 mm
23 - 26 mm

Hog run at
26 - 30 mm
28 - 32 mm
32 - 35 mm
35 - 38 mm
38+
I have included a link below with some good info on casings

http://www.dewied.com/DW20050321/faqs/natural.htm#top
Hope this helps

Regards
Sausagemaker
Advice
Often sought, seldom taken
sausagemaker
Registered Member
 
Posts: 803
Joined: Wed Sep 01, 2004 9:52 am
Location: Cumbria

Postby aris » Sat Apr 09, 2005 2:32 pm

What is a vernier?
aris
Site Admin
 
Posts: 1872
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

Postby Platypus » Sat Apr 09, 2005 2:38 pm

A vernier is an accurate measuring caliper, and looks like this
Image
User avatar
Platypus
Registered Member
 
Posts: 173
Joined: Wed Feb 16, 2005 2:37 pm
Location: Hampshire

Postby sausagemaker » Sat Apr 09, 2005 2:42 pm

Mine has a small dial attached to enable me to measure to 0.1 mm

regards
sausagemaker
Advice
Often sought, seldom taken
sausagemaker
Registered Member
 
Posts: 803
Joined: Wed Sep 01, 2004 9:52 am
Location: Cumbria

Postby Platypus » Sat Apr 09, 2005 2:54 pm

You can get them in all sorts of varieties now, dial, digital, and the original type shown the the picture.

Although if I were being a pedant I would have to say that only the pictured type is a true vernier caliper.

Named after Pierre Vernier who invented it sometime in the 1500's

The dictionary definition goes something like this;
"A small, movable auxiliary graduated scale attached parallel to a main graduated scale, calibrated to indicate fractional parts of the subdivisions of the larger scale, and used on certain precision instruments to increase accuracy in measurement."


Err.... Sorry about that.
I'll get my coat!
:lol:
User avatar
Platypus
Registered Member
 
Posts: 173
Joined: Wed Feb 16, 2005 2:37 pm
Location: Hampshire

Postby sausagemaker » Sat Apr 09, 2005 2:55 pm

I'll open the door
Advice
Often sought, seldom taken
sausagemaker
Registered Member
 
Posts: 803
Joined: Wed Sep 01, 2004 9:52 am
Location: Cumbria

Postby aris » Sat Apr 09, 2005 8:36 pm

So are hog casings measured while flat, or do you measure the diameter when they are stuffed? It would make a bit of a difference.
aris
Site Admin
 
Posts: 1872
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

Postby sausagemaker » Sun Apr 10, 2005 7:44 am

Hi Aris

You measure after stuffing, the industry doers this whilst flushing with water, prior to salting.

Hope this helps

Regards
Sausagemaker
Advice
Often sought, seldom taken
sausagemaker
Registered Member
 
Posts: 803
Joined: Wed Sep 01, 2004 9:52 am
Location: Cumbria

Postby aris » Sun Apr 10, 2005 8:14 am

So how does one measure with the vernier while flushing? Sounds tricky.
aris
Site Admin
 
Posts: 1872
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

Postby sausagemaker » Sun Apr 10, 2005 11:07 am

You don't I use the vernier after stuffing, the factories use other methods not available to us mere mortals

Regards
Sausagemaker
Advice
Often sought, seldom taken
sausagemaker
Registered Member
 
Posts: 803
Joined: Wed Sep 01, 2004 9:52 am
Location: Cumbria

Next

Return to Beginners

Who is online

Users browsing this forum: No registered users and 1 guest