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Calling all venison sausage makers... I need help.
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<blockquote data-quote="3waycross" data-source="post: 1075037" data-attributes="member: 6713"><p>How do you prepare your casings?</p></blockquote><p></p><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><strong>I will share my family's old country method which is to turn them several times. We obviously use the same casing as you but what we do is to soak them for a bit in the warm water then we start turning them after they are softened. We also add a small amount of lemon juice to them while they soak. This is done by simply cutting a few lemons in half and squeezing most of the juice into the water with the casings. This does two things. It kils some bacteria(because of the acidic environment) and more importantly it sweetens the casings so that they smell a whole lot better when you work with them.</strong></p><p><strong>Now for the important part.They need to be turned several times leaving the inside out in order to get them really clean. It's simpler than it sounds but what you do is turn a cuff into the end of a softened casing about 2 inches long then put the cuff over the spout on your faucet and let the water turn the casing inside out. I usually turn them a couple of times leaving the inside out for an hour or two then turn them back to stuff them. Now there is one really important thing to remember here. That same acidic lemon juice that sweetens them will also eat them up if you leave them in it too long. We usually get them to soaking in it late at night or early in the morning and use them within 12 hours at the most. Otherwise they are weakened to the point of splitting by the lemon juice.</strong></p><p>[/QUOTE]</p>
[QUOTE="3waycross, post: 1075037, member: 6713"] How do you prepare your casings?[/quote] 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. [b]I will share my family's old country method which is to turn them several times. We obviously use the same casing as you but what we do is to soak them for a bit in the warm water then we start turning them after they are softened. We also add a small amount of lemon juice to them while they soak. This is done by simply cutting a few lemons in half and squeezing most of the juice into the water with the casings. This does two things. It kils some bacteria(because of the acidic environment) and more importantly it sweetens the casings so that they smell a whole lot better when you work with them. Now for the important part.They need to be turned several times leaving the inside out in order to get them really clean. It's simpler than it sounds but what you do is turn a cuff into the end of a softened casing about 2 inches long then put the cuff over the spout on your faucet and let the water turn the casing inside out. I usually turn them a couple of times leaving the inside out for an hour or two then turn them back to stuff them. Now there is one really important thing to remember here. That same acidic lemon juice that sweetens them will also eat them up if you leave them in it too long. We usually get them to soaking in it late at night or early in the morning and use them within 12 hours at the most. Otherwise they are weakened to the point of splitting by the lemon juice.[/b] [/QUOTE]
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Calling all venison sausage makers... I need help.
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