Hog Casing Shelf life - Smoking Meat Forums
May 2, 2016 · Do hog casings go bad? I have some that are a year old and not sure if they go bad. Also whats the best way to store them? These were just in a kitchen cabinet, should they be stored cold? …
Storing Hog Casings Help - Smoking Meat Forums
Dec 29, 2009 · I have some extra hog casings after I made some sausage last night that have been washed and soaked in water. Can I repack them in salt, or do I have to throw them away? I put the …
how do you decide between natural casings and collagen?
Nov 25, 2012 · For regular sized sausages like brats, andouille, etc I tried both collagen and natural hog casings and found I like the natural better because of texture mainly. It seems to me like the collagen …
Casing dia. and pounds per foot.... - Smoking Meat Forums
Sep 13, 2020 · Natural Hog Casings 110 yards of natural hog casings per package/hank 32-35mm diameter capacity of 125 lb 35-38mm diameter capacity of 135 lb 38-42mm diameter capacity of 150 …
Casing prep | Smoking Meat Forums - The Best Smoking Meat Forum …
May 21, 2024 · Hi all! I'm planning to make some sausage this weekend and wanted some advice for prepping natural hog casings. My last batch the sausage was good but the casings were bit tough.
Storing hog casings - Smoking Meat Forums
Jul 8, 2015 · So apparently my casings arrived. I will check them out tonight! Just a question - am I able to pull out the casings I need or do I need to soak the entire lot each time I want to make some …
Natural hog casings - Smoking Meat Forums
Jan 24, 2019 · Although we have made many pounds of deer bologna, we use fibrous casings for that, this was the first time for sausage & stuffing in natural casings for us. The casings was a small pack, …
Tough casing problem - Smoking Meat Forums
Mar 16, 2015 · When I smoke sausages my casings get tough. I have used LEM casing and The Sausage Make casing all with the same problem. The LEM casings were packaged in salt and the …
casing question | Smoking Meat Forums - The Best Smoking Meat …
Sep 7, 2024 · How to handle natural casings Thought I would post up what I do with natural casings. I use naturals 99.9% of the time when making sausages be it sheep or hog casings. I get compliments …
To Vinegar or Not to Vinegar? - Smoking Meat Forums
Jul 30, 2013 · I am trying my second batch of Polish Sausage. I have heard that adding a little vinegar to the water while soaking natural hog casings can help make them a little more tender. I have read …