hog casings

[Pikefish]

What size are the hog casings that you sell?

[Franco]

The casings are approx 28-30mm diameter.

Franco

[Wilf]

Ive been using these and could do with a thin sausage, what diameter are the sheeps?

[Shaun]

Wilf
Sheep casings are approx 21mm, but they are hard to fill until you get the knack. I have today tried collagen casings for the first time, they are a hell of a lot easier to use with thin sausages and no soaking involved

[Wilf]

Thanks Shaun, what is the difficulty with the sheeps casing's, the 21mm sounds better for size

[aris]

If you want to experiment, get some 21mm collagen casings. They are fairly easy to use.

[Shaun]

Wilf
Sheep casings are quite thin and split quite easy, They are not to bad when you fill them loose, this eases linking without splitting. Also sheep casing do make a better sausage than collagen, well worth a try for the experience.

[aris]

I think I will do so. I'm finding that I like the thinner size. For some reason they taste better, and are easier to cook too.

[Shaun]

The problem I have with the thin casings is that you need an elephent to push the mixture through with the porkert stuffer. Hence the reason I want a reber.

[aris]

I have had problems with the reber and thin casings - but it really depends on your mix. When I make Droewors (Dry Boerewors) it is very difficult to push through. This is because the combination of the salt and vinegar makes the meat very very stiff.

My workaround is to ensure mix and stuff within about 10 minutes before the mixture starts to emulsify.

[Katson]

What size are the hog casings that you sell?

- I am interested in how much the hog casings are per hank and whether you can ship it to me direct or what method of shipping process do you propose. I live in Guam in the south pacific... Your assistance is very much appreciated...

[aris]

Guam is an unincorporated territory of the USA is it not? I think you may find it difficult to ship animal products from the EU to the US. You may be better off finding a US supplier.

[Parson Snows]

Aris wrote

If you want to experiment, get some 21mm collagen casings. They are fairly easy to use.

In my experience the problem/trouble that most home users/newcomers have with collagen casings is getting them to stay "linked" without tieing them. The lamb's/sheep's casing give the sausage the "bite"/snap that you really won't get with collagen casings. You just have to be careful and make sure that you DO NOT overstuff them. Everyone has their preferences, me I prefer to use natural casings whenever I can.

kind regards

Parson Snows

[aris]

I agree - natural casings are always best - but not always practical for the occasional sausage maker.

[Parson Snows]

Regarding natural casings Aris wrote

but not always practical for the occasional sausage maker.

If you are referring to storage. I would suggest that they are placed in a slush made of (by weight)
77 % potable water
23 % fine salt
mixed thoroughly

place the skins/casings into this brine (in a freezable container) and store in the freezer or freezer part of the fridge.
This mixture will not freeze before - 21 �C (- 6 �F), and technically could be stored for one to two years if required, with minimal deteriation.

NOTE: DO NOT ADD MORE SALT THAN THIS AS IT WILL RAISE THE FREEZING TEMPERATURE.

kind regards

Parson Snows