Lookng for a certain kind of casing

Tips and tecniques on dryng drying, curing etc.

Lookng for a certain kind of casing

Postby Lloyd Freeburn » Sun Nov 07, 2004 11:12 am

I am looking to purchase a certain kind of casing but I can not find it. I do not even know what it is called.
Here in the north you can purchase hot sausages that have a red real soft casing, it is almost rubbery. They are not Collagen casing they are softer then that.
I make a lot of sausage and use collagen casing all the time they are not soft enough for what I am looking for.
Any help is needed.
Thanks
freebee
A mans worth is determined by the things he accomplishes in life.
Lloyd Freeburn
Registered Member
 
Posts: 4
Joined: Fri Nov 05, 2004 12:11 pm
Location: York Springs, PA

Postby Fatman » Sun Nov 07, 2004 11:37 am

Lloyd

Are you referring to Frankfurters or similar? are you sure it is a casing or a skinless sausage with a snap like texture?

Fatman
Fatman
Registered Member
 
Posts: 281
Joined: Sun Aug 01, 2004 12:12 pm
Location: Herefordshire

Re Looking for casings

Postby Lloyd Freeburn » Sun Nov 07, 2004 12:19 pm

Hi Fatman,
I do not know how you got that name but if it is because you are a large man, we have a lot in common. You can't see any bones on this body.

Now about the casings the hot sausages that they use the casings on are like a wenner mix only with crushed red peppers in them to spice them up.
The casings have an elastic quality to them or rubbery, no snap.
Someone that I was talking to said that they were made out of rice but I do not know that to be true.
They are a big seller in this area and I would like to produce a product like them in my one man shop. But I can't find the right casings.
freebee
A mans worth is determined by the things he accomplishes in life.
Lloyd Freeburn
Registered Member
 
Posts: 4
Joined: Fri Nov 05, 2004 12:11 pm
Location: York Springs, PA

Postby Oddley » Sun Nov 07, 2004 12:49 pm

Hi Lloyd I know exactly what you mean they use the same casings here for saveloys. which is a frankfurter type emulsion sausage popular in fish and chip shops over here. I will do some reserch and see if i can find out what you want to know.
User avatar
Oddley
Registered Member
 
Posts: 2250
Joined: Sun Oct 03, 2004 10:58 pm
Location: Lost Dazed and Confused

Postby Oddley » Sun Nov 07, 2004 1:23 pm

Below is a list of links that may relate to your question. The top one is a maufacturer of the sort of casings I think you want. It may be worthwhile emailing them.

The bottom link is in .pdf form you will need Adobe Acrobat reader to view it.


Click any of the links below to be taken to the site.

Contact info for USA

USA
Sandy Run
Devro Inc.
PO Box 11925 S.R.
Columbia
South Carolina 29211

Tel: 1 803 796 9730
Fax: 1 803 796 1636

User avatar
Oddley
Registered Member
 
Posts: 2250
Joined: Sun Oct 03, 2004 10:58 pm
Location: Lost Dazed and Confused


Return to Sausage Making Techniques

Who is online

Users browsing this forum: No registered users and 7 guests