What length!

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What length!

Postby welsh wizard » Sat Apr 09, 2005 10:56 am

Someone must have asked this but I can't find it on the site: what length of hog casting do you need to soak to hold each Lb of sausage mix?
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Postby sausagemaker » Sat Apr 09, 2005 11:15 am

Hi there Welsh wizard

I would say about 24 - 30 inches

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Postby aris » Sat Apr 09, 2005 12:36 pm

That's per kilo isn't it sausagemaker? I thought it was about a pound per foot for hog casings.
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Postby sausagemaker » Sat Apr 09, 2005 12:42 pm

Hi Aris

It really depends on the width of the casing but if it is 28 mm then the sausage will be approx 4" in length then 8 per lb.
so 8 x 4 = 24" so if you intend to link them you need extra

Hope this makes sense

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Postby aris » Sat Apr 09, 2005 12:55 pm

Ah yeah, linking would make a big difference. I think my hog casings are more like 32mm. Is there a butchers technique for testing the width of a casing?
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Postby sausagemaker » Sat Apr 09, 2005 1:26 pm

Hi Aris

I not too sure about a butchers way, I use a vernier which I got free from Devro (I knew a couple of guy's there).
But when buying natural casing you should always ask the size, the bigger the diameter the cheaper the casing is.
Sheep casing runs at
18 - 21 mm
21 - 23 mm
23 - 26 mm

Hog run at
26 - 30 mm
28 - 32 mm
32 - 35 mm
35 - 38 mm
38+
I have included a link below with some good info on casings

http://www.dewied.com/DW20050321/faqs/natural.htm#top
Hope this helps

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Postby aris » Sat Apr 09, 2005 2:32 pm

What is a vernier?
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Postby Platypus » Sat Apr 09, 2005 2:38 pm

A vernier is an accurate measuring caliper, and looks like this
Image
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Postby sausagemaker » Sat Apr 09, 2005 2:42 pm

Mine has a small dial attached to enable me to measure to 0.1 mm

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Postby Platypus » Sat Apr 09, 2005 2:54 pm

You can get them in all sorts of varieties now, dial, digital, and the original type shown the the picture.

Although if I were being a pedant I would have to say that only the pictured type is a true vernier caliper.

Named after Pierre Vernier who invented it sometime in the 1500's

The dictionary definition goes something like this;
"A small, movable auxiliary graduated scale attached parallel to a main graduated scale, calibrated to indicate fractional parts of the subdivisions of the larger scale, and used on certain precision instruments to increase accuracy in measurement."


Err.... Sorry about that.
I'll get my coat!
:lol:
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Postby sausagemaker » Sat Apr 09, 2005 2:55 pm

I'll open the door
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Postby aris » Sat Apr 09, 2005 8:36 pm

So are hog casings measured while flat, or do you measure the diameter when they are stuffed? It would make a bit of a difference.
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Postby sausagemaker » Sun Apr 10, 2005 7:44 am

Hi Aris

You measure after stuffing, the industry doers this whilst flushing with water, prior to salting.

Hope this helps

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Postby aris » Sun Apr 10, 2005 8:14 am

So how does one measure with the vernier while flushing? Sounds tricky.
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Postby sausagemaker » Sun Apr 10, 2005 11:07 am

You don't I use the vernier after stuffing, the factories use other methods not available to us mere mortals

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