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Ordered 36mm retrieved 40mm casings

PostPosted: Sat Oct 19, 2013 3:49 am
by Thewitt
In my last order of hog casings, most of my 36mm casings turned out to be 40mm+!

Since most of these are going to be sold in fixed price meals by my customers, this 25% increase in size is really not something they can deal with. They want a 5" or 8" natural cased sausage they can put on the menu for the same price every week, and not something that costs them 25% more or is shorter and fatter to maintain the same weight.

Though I filled out some retail orders with these behemoths which are sold by weight, I am curious how you guys handle this.

I know these are natural products and there will be variation in size, but this one caught me off guard with such a large variation.

I really don't have a product for this large a casing...

Suggestions?

Re: Ordered 36mm retrieved 40mm casings

PostPosted: Wed Oct 23, 2013 2:55 am
by JerBear
I'm coming from the other side. I was mostly getting 42mm casing as that's all my supplier carried. I found that I wanted a longer sausage for my application and was willing to sacrifice diameter. I contacted the packer/manufacturer who was happy to get me in touch with an alternate supplier who got me what I was looking for. I know that you may not have a whole lot of flexibility based on your location but it may be worth looking at alternate suppliers if any are available.

Re: Ordered 36mm retrieved 40mm casings

PostPosted: Wed Oct 23, 2013 3:40 am
by Thewitt
Suppliers are always the issue here, that's a fact.

I have a large order coming in from Thailand later this week. I'll spot check and grade some - see how it looks.

Busy today with merguez in sheep casings - but back to chorizo tomorrow.

Re: Ordered 36mm retrieved 40mm casings

PostPosted: Wed Oct 23, 2013 6:52 am
by BriCan
Thewitt wrote:In my last order of hog casings, most of my 36mm casings turned out to be 40mm+!
I really don't have a product for this large a casing...

Suggestions?


Since you are processing a large number of hogs two things spring to mind and both can and do take the larger dynamiter casings

Blood sausage and smoked liver sausage

If you have a clientele for the above you have it made :D

Re: Ordered 36mm retrieved 40mm casings

PostPosted: Wed Oct 23, 2013 8:56 am
by Thewitt
Great suggestion on both of these sausages. I'll create a few and see if I can gen up some business.

There is a Chinese blood sausage that I've toyed with, and I have several nice liver sausage recipes.

Re: Ordered 36mm retrieved 40mm casings

PostPosted: Wed Oct 23, 2013 4:15 pm
by JerBear
You can just about make any sausage in any sized casing, what it then comes down to is marketing. Using the aforementioned 42mm casings I made brats, hot dogs, breakfast sausages, etc etc etc. Using the larger than normal casings has kinda become my schtick and customers love the over-sized sausages (might be an American thing now that I think about it)....

Re: Ordered 36mm retrieved 40mm casings

PostPosted: Wed Oct 23, 2013 5:32 pm
by wheels
I use them for chorizo and also smoked Polish sausage.

Phil

Re: Ordered 36mm retrieved 40mm casings

PostPosted: Tue Nov 12, 2013 6:59 am
by casingtony
how about changing yr supplier to China?
China is the largest casing production and we can have supply natural hog casings, sheep casings and collagen casings.
My email is casingtoy@126.com and feel free to let us know your requirement.

Re: Ordered 36mm retrieved 40mm casings

PostPosted: Tue Nov 12, 2013 7:58 am
by RodinBangkok
casingtony wrote:how about changing yr supplier to China?
China is the largest casing production and we can have supply natural hog casings, sheep casings and collagen casings.
My email is casingtoy@126.com and feel free to let us know your requirement.



Tried your email, it failed, user does not exist.

Re: Ordered 36mm retrieved 40mm casings

PostPosted: Tue Nov 12, 2013 10:00 am
by Thewitt
He left the "n" out of tony in his email address...