How do you go about easily untangling fresh casings without soaking the entire thing and having to repackage? I only am making 5# at a time and don’t need all the casings. When I pulled them out they were all tangled. LEM brand casings.

Jonathon, I do not have any pics. The flavor was not bad, like I say the only problem was when you bite into them you gotta have a couple napkins at the ready because they make a “greasy” mess! I have made brats in the past, never had the issue. I will look into adding carrot fiber or super bind in the future. Thanks for the help everyone.

One of my biggest issues with casings is I only want to make around a 5 pound batch of sausage at a time and don’t know how to properly store the casings after I have washed them all from original packaging. I think it would be nice to have a small package of casings for reasons like this.

Jonathon, I do not have any pics. The flavor was not bad, like I say the only problem was when you bite into them you gotta have a couple napkins at the ready because they make a “greasy” mess! I have made brats in the past, never had the issue. I will look into adding carrot fiber or super bind in the future. Thanks for the help everyone.

This was a fresh brat. The flavor is not bad, just seem really juicy when you bite into them. Almost a little too juicy! It was not a fail by any means, just looking to make things better next go around. Thanks all

I made a batch of brats using a commercial spice mix. I used pork butt for the meat. Everything went good, but when I cook them they seem overly juicy or greasy. Anyone had this issue? Did I have too much fat to lean possibly? I had read that pork butt would be the correct ratio so I just cut it and went with it.

Thanks for any replies.

Dad brought over a couple fresh hams today. I have not looked yet, but he said they are bone in, about 7 pounds each. What is the best way to cure/cook these things???

How do you go about easily untangling fresh casings without soaking the entire thing and having to repackage? I only am making 5# at a time and don’t need all the casings. When I pulled them out they were all tangled. LEM brand casings.

Hi all, new to the group. I bought a cheap grinder and a LEM 5 lbs vertical stuffer a few years back. Played with it a little bit, got frustrated and busted it out again today.

I made a 5# batch of brats. Nothing special just cut up some pork butt, added a seasoning kit, mixed and stuffed. I used natural hog casings to stuff.

How do I know what stuffing tube to use in the future? The stuffer came with three tubes. Everything seemed to work fine this time, but I want to do things correct. FYI I used the smallest tube, as the other two were stuck together after sitting a few years.

Thanks