Help my skins have a plastic core

[nickh]

I suppose its to keep the tubes open and must be discarded but do i mount the skins on the nozzle with the plastic underneath or slide off onto nozzle completely? novice here!

[kimgary]

slide off onto the stuffing nozzle.
Regards Gazza.

[nickh]

What I did, and I assume this is correct, is use the plastic to get onto the nozzle and then slid the casing off the plastic until the nozzle was loaded then slid the plastic off leaving just case on the nozzle.

It seemed to work, fairly fluid fill, the main prob was loading the pusher, definitely a 2 person job!

[the chorizo kid]

this sounds good, but how do you manage to soak and rinse the casings? i use this same kind of casing but first i slide them into a cup of water to soak, and then rinse, and then nozzle. am i wasting time and effort??

[nickh]

yes the rigid plastic core makes the skins a little unwieldy to shove into the fridge in a bowl of salted water as recommended! But it can be done if you break the plastic in places without breaking the skin

I used em straight out of water after a quick pass under the tap, sausages tasted great, I reckon you may have made work for yourself, but Im no expert!

[kimgary]

Remove skins from package, leave on tube, rinse off the salt, still on tube place them in a bowl with clean tepid water for 1-2 hrs agitating now and again, push plastic nozzle onto stuffing nozzle and transfer skins onto stuffing nozzle.

Any left over skins I put back onto the tube, leave to dry a little, then cover with salt, shake off excess, back into ziplock bag or tupperware, back into bottom of fridge.

Regards Gazza.

[yotmon]

They are made as pre-loaded to fit straight onto the filler nozzle. Bit like the leap in the gun world from using a muzzle loader to a cartridge firer. Suppose they would save quite a bit of time if u were making sausage commercially.

[kimgary]

If you do them commercially you would have a apprentice to unravel the skins from the hanks, this he would do for 3 years prior to being allowed to make the actual sausages.

Brican could probably shed a lot more light than me though, I am talking in the passed not in the modern day, they could probably claim repetative strain injury today!!!
Regards Gazza

[BriCan]

If you do them commercially you would have a apprentice to unravel the skins from the hanks, this he would do for 3 years prior to being allowed to make the actual sausages.

I had to clean the monitor and the key board with that one

Brican could probably shed a lot more light than me though, I am talking in the passed not in the modern day, they could probably claim repetative strain injury today!!!
Regards Gazza

All new kids on the block who work with me have to learn the old way, one has to remember that most of the time we can go through at least a couple + of hanks (depending on what is being made) for 200kg of Sujuk sausage so we place into luke warm water, change water in half hour for fresh warm water then unravel from the water and at the same time flush with warm water and place into clean water ready for using the next day.

We do this with all natural hog casings from 29/32 up, sheep casing are the ones that are tubed, doing 40kg of weaners is a pain in you know what when you have to do by hand. Again they are handled the same as any other casing except they are left on the tube and flushed just before placing on the horn.

We always prep the casings the day before, if you don't ---

[nickh]

The plastic tube certainly seems a time and effort saver. It does put the cost up though and my butcher who had to order them in, had a minimum quantity issue which would have had me owning enough casings to run a small business. Luckily another customer and I split the deal

I still have a load left over though, so weekend means more sausage making

n