Casing Help

[thostorey]

I hope I can get a quick answer on this question. I intend to make a few sausages tomorrow and�.

I just unpackaged my hog casings! It looks like there are multiple strands together in one central rope. Could this be? Anyway, I took out about � metre of this �rope� and it is now soaking in water.

Do I separate the individual strands, if that�s what they are? Some look a bit ratty but I got them from Stuffers so they should be of reasonable quality.

Sorry for such a basic question but I don�t think I expected the casings to look quite like they do.

Thanks!

[Oddley]

I don't know about the central rope but once untangled they should be in long individual strands. Only soak as much as you need. Put the rest back in the salt or salt solution the casings came in, and in the bottom of the fridge.

If you have the time soak overnight or for at least two hours. Overnight is best. Before using run water through the casings too clean out any residual salt.

[othmar]

Hi thostorey.

I see you are from the Vancouver Island. I am in the Lower Mainland so basically just around the corner from you.

To your question. Hog Casings are bundeld in in two ways, either rolled in to a ball or in bundels tied with a string in the middle.
It is best to cut the string and store the casing loosly. When ever you need an amount pull it from this loose bundle. Make sure you find an end and do not just pull any string out as this is a sure recipe to end up with a tangeld mess.
These bundels can hold a few single strands to make up the required amout of 20, 30 or 40 meters.
Stuffers is a very good choice to buy all your sausage making requirement from in North America.

I hope this answers you questions
Regards
Othmar

[thostorey]

Thanks for all the help on this. I've gotten the casings I have figured out; a bunch of individual casing strands all together in the 'rope'. In cutting the rope where I did, I wound up with a lot of casings cut at that length. Than's not a bad thing. In making my first batch of sausages yesterday, I found that length about right to feed onto the stuffing horn, that was the hardest part of the hole procedure. We had some of the sausage last night for supper - GREAT - my wife said it was the best she had ever had! I only made up three pounds of pork butt with no added fat. Once through a 3/16" plate, spiced then into the casing. I found the texture and fat content to be just right for my taste. I am reluctant to try different spice combinations because we liked this combo but what the heck! Live a little

[Paul Kribs]

Tom

I find that once I have soaked my casings, I then flush through again with cold water and find they glide onto the filling nozzle very easily. The water lubricates the plastic nozzle.

Regards, Paul kribs

[sara]

How long do Casings last for in the fridge?

[TJ Buffalo]

How long do Casings last for in the fridge?

Hi sara, on a couple of occasions I have bought a hank (100 yds) of casings, I untangled them into individual strands, and put each strand into a ziplock baggie with some kosher salt. The first time they lasted in my fridge until I used them up a year later; I'm on my second hank now.