Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Calling all venison sausage makers... I need help.
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Alan" data-source="post: 1075029" data-attributes="member: 378"><p>I am by no means an expert or even a much experience person in sausage making, Jo may be the guy to ask. With that said, I buy the packaged hog casings which are packed in salt. Soak a length of casing in a bowl of warm water for 20 to 30 minutes. Rinse the outside of the casing good in warm water. (here's the visual image part) I then us a small or medium funnel and open one end of the casing enough to get the funnel end into, then using a chair on the front porch I stand on the chair and pour a large pitcher of warm water through the casing. It seems to not only rinse and clean the inside of the casing, but makes it very easy to work with. It then can be slid on to the stuffing tube easily.</p><p></p><p>Also the first few batches I used the kitchen aide mixer, stuffer attachment, a real pain in the rear to stuff with. I picked up a 5lb vertical sausage stuffer which made life much more simple.</p><p></p><p>So picture a chubby old guy on the front porch standing on a chair pouring water through pig guts! :shock: </p><p> :tiphat:</p></blockquote><p></p>
[QUOTE="Alan, post: 1075029, member: 378"] I am by no means an expert or even a much experience person in sausage making, Jo may be the guy to ask. With that said, I buy the packaged hog casings which are packed in salt. Soak a length of casing in a bowl of warm water for 20 to 30 minutes. Rinse the outside of the casing good in warm water. (here's the visual image part) I then us a small or medium funnel and open one end of the casing enough to get the funnel end into, then using a chair on the front porch I stand on the chair and pour a large pitcher of warm water through the casing. It seems to not only rinse and clean the inside of the casing, but makes it very easy to work with. It then can be slid on to the stuffing tube easily. Also the first few batches I used the kitchen aide mixer, stuffer attachment, a real pain in the rear to stuff with. I picked up a 5lb vertical sausage stuffer which made life much more simple. So picture a chubby old guy on the front porch standing on a chair pouring water through pig guts! :shock: :tiphat: [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Calling all venison sausage makers... I need help.
Top