www.sausagemaking.org

Hello everybody, It's nice to find a board to meet with other meat curing lovers. I started with jerky about 30 yrs ago and have made different things along the way as a hobby. The kids are grown now and I have a bit more time so I want to work on sausages again.

When making a slim jim type snack stick what size and type of casing do you use to get the diameter about right. I'm thinking it's got to be about 17mm but can't seem to fing natural casings that size. The 21mm and up seem plentiful, but don't want a beef stick as fat as a breakfast sausage right now. Thanks!

18/20mm lamb casings are about a small as readily available natural casings get, they won't be as small as a Slim Jim, but you can dry the sticks down a bit.


~Martin

Looking but having trouble finding them. Any ideas people? Thanks

http://www.makincasing.com/x/product.ph ... =10&page=1

No extra charge for shipping.

~Martin

Dry Salt Pack Tubed or Pre-flushed Tubed....Preferences?

Pre-flushed tubed are easier to work with.


~Martin

how do you store the pre-flushed then? Just a heavy salt brine?

I've always bought salt packed without a tube. But after this past weekend (spending more time untangling than stuffing), I'm likely going to switch to tubed.

I just can't imagine rinsing the salt from between the casing and tube. ??

They are still salt packed and a few soaks and rinses they are ready to go. It isn't a tube, rather a plastic tab that allows you to slide the whole hank on in one easy shot, pull the plastic tab out and you are off to the races!

Got 'em ordered. Thanks DiggingDogFarm! Anybody want to chime in on Powdered Cultured Buttermilk vs Fermento?