calldoctoday I never gave much thought to the hassle of non-tubed casings until I switched. It was an ‘a-ha!’ moment for sure. Having a single, continuous casing that I don’t have to untangle from a rats nest simply saves time and frustration. Non tubed lamb casings are the wurst! Lol

Denny O my opinion is that the length of each tubed casing varies…sometimes substantially…no two hogs are the same. Diameter varies slightly as indicated by the specifications. Overall I would say each package fairly states and represents the estimated amount of capacity. When dealing with a naturally sourced product such as this it should be expected that variation will occur. I would not hesitate nor reconsider using anything but a pre tubed hog casing for any of my sausage needs. Ease of use and convenience far outweighs any short comings….which are few and far between. The product is top notch IMO for home and professional needs.

Denny O I’ve noticed on the pre-tubed casings that each tube can accommodate anywhere from 10 to 20 lbs each…that’s not a knock on the product. Overall each package will yield the full amount but each tube varies. With each project you will get a feel for it. In the end if you have left overs it’s easy to figure what’s worth saving or not. I wouldn’t ever consider anything but pre-tubed going forward no matter the loss here and there.

PaPaSmokes I just figure that when in doubt…vacuum everything

PaPaSmokes I don’t know the shelf life but I regularly repackage them with a ton of plain non-ionized salt, vacuum sealed and refrigerated. I go through them quickly so I haven’t run into issues thus far.

PaPaSmokes At that temp you are fine. I cook sausages like that all the time in the smoker at work when the crew and myself are hungry. The casings get a little tough but not terrible. It doesn’t take terribly long to get to temp…25-30 minutes maybe.

Humidity Optimization Towel H.O.T.

Chili dogs and cold beer for me!

Denny O Thats a strange coincidence! I had many ambitions today…I’ve been pretty much glued to the couch after eating half of that sandwich

I made a lettuce, tomato and avocado sandwich with pickled jalapeño relish and Hatch Chile ranch dressing on a chicken schnitzel bun. I’m officially done for the day. Lol

Deepwoodsbutcher Do it! They are tiny…less than a pound in most cases but so good. I like to dice them up for street style tacos

Pork tri-tip sliders with pickles, yuzu sauce, chili crisp and Walla Walla Sweet Onions.

Jonathon I think you got it! I’ll find out soon enough!

Jonathon I logged out, restarted my laptop and still the same. Darn it!

Jonathon I’m glad you responded…I still can’t post any new threads within this section. I can only comment on old posts. There should be a ‘New Topic’ box in the upper left corner.

Miller I’ll be making that one again soon as corn is coming into season around here. I’ll try to put a recipe together!

Tex_77 Shop productivity took a serious nose dive after I made the crew lunch…mushroom bacon swiss brats on brioche buns topped with tater tot poutine

Any tips on time and temp? I was just having this discussion

samspade you make a valid point!

Tex_77 there is no such thing as grilling season!