TCost That’s the nice part, we usually get to eat our mistakes and learn from them and try again til we get it right.
Hog casings
-
Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage last edited by
Jesser splitting it in 2 days is a good idea
-
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
mrobisr and Dave in AZ thank both of you for sharing this great information. It lets me see things from both sides and how each one will work. Thanks again I appreciate it greatly.
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Jesser said in Hog casings:
I see my 1 hr rinse and soak of casings is way to short.
I have done the 1 hr soak and it is ok, but I’ll admit that more time does seem to make them silkier.
“I must stick with sure cure due to the old back won’t take more time on my feet.”
I have two back surgeries under my belt and the surgeon told me that if I didn’t modify my life that he would fuse me up to my neck, so I understand. Get you a plastic table and a chair and sit and do all your work it will help you more than you know.
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Dave in AZ Dave that is some very interesting ideas you have going there, cannot wait to hear the results.
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
cdavis You are too kind, glad to share the info and experiences and hope it helps you to make your best.
-
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
mrobisr it helps me alot. Thanks again.
-
mrobisr A person has to do what they have to do to try and keep doing the things they enjoy doing.
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Jesser said in Hog casings:
A person has to do what they have to do to try and keep doing the things they enjoy doing.
Amen!
-
Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
Jesser Dave in AZ mrobisr cdavis
I realize the topic is for cured sausage but just 2 quick questions for stuffing fresh.
1: What is the best time line to soak natural casings for fresh sausage?
2: Then should you let them air dry in the fridge after stuffing?I will read your answers without reply as I wish NOT to derail this topic further.
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
Denny O well my friend you are not derailing anything
Here is my 2 cents on your 2 questions. For fresh sausage only I soak mine 1 to 4 hrs i personally don’t see it affecting the casings on fresh sausage that much.
Next question
I let my fresh sausage and brats age 24 hrs in Refrigerator to let the seasoning penetrate the meat. But feel free to tube it, bag it, vacuum seal it or put it in casings, I just don’t freeze it yet. There is no cure in fresh sausage so it is not in refrigerator to cure just to allow for seasoning penetration. My fresh sausage regardless if I tube bag vacuum sealed or put in casings are placed in tubs with lids and placed in refrigerator, I’m not trying to dry out casings.
Have fun catch ya down the road. -
Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage last edited by
Denny O Jesser has good answer above.
Letting your casings soak for a day will make them silkier, easier to keep u tangled, better stretch. I rarely plan ahead that far lol, and end up soaking 6 hrs or so.I don’t like sausage casings to dry out in fridge, so I put them in a bag. Again, you’re just letting spices and salt blend in meat. I usually end up cooking some for dinner the day I make fresh sausage though, can’t wait. Then I freeze others before vac sealing so bags dont crush them.
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by mrobisr
Denny O 1-4 hours soak time is plenty and yes, I let mine sit in the fridge for 24 hours after stuffing. The drying does not seem to help or hurt the sausage, done both, but it is the hold time that seems to really improve the flavor of the final product.
-
If I’m not available for grilling the wife usually cooks our fresh sausage in a glass baking dish in the oven but that tends to make casings rather chewy or tough. I like a very tender snap. For this reason we will be trying collagen [2301300]
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Ridley Acres Have you ever tried boiling them and then frying/grilling them for color? That should solve your tough casing problem.
Suggested Topics
Sponsored By:
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
