@@dworlik Hey there, I'm really glad you like it! My goal is to make a series of videos like this sharing info about sausage and meat. I currently try and squeeze making videos in on Sunday afternoons. I hadn't checked these in a month, the feedback is encouraging. So to answer your question hopefully I'll have a new one for you by the end of the month.
I've always used natural casings including making breakfast sausage with sheep casings... omg, what a pain. Great video that's getting me to look at others.
Very informative video, thank you. What casing woull you recommend for making a Scottish haggis? This is a traditional meat mixture with herbs, spices and oatmeal, cooked inside a sheep stomach. I would like to bake this in the oven with water in the pan. The ball of haggis, usually 8 inches by 4 inches. is also wrapped in foil. They can also be simmered in water on top of stove for about 2 hours.
For making Scottish haggis, the recommended casing is typically sheep casings. If you’re looking for an alternative, you could also consider collagen casings, but they may not provide the same authentic flavor and texture as sheep casings.
Quick question: Made your pepperoni beef sticks with mahogany collagen casings and they came out great! But after refrigerating them the casing is very loose. even though they were filled tightly. Had a slight wrinkle to them after they came out of the smoker but nothing crazy.
What pink cure 1 or 2 would you recommend if I'm making a smoked salmon snack sticks, I'm making them the same way as I would for beef pepperoni sticks. Thanks Nick
@duncan henry - Question/advice: I've always made my soppressata with ~2.5" beef middles for casing . I get them from a good local supplier who has always offered Canadian product. (They're good people and patient with my salumi eccentricities) Of late they tell me they have no access to beef casing from Canada anymore. I'm fine with US but I'm pretty particular with the source of anything I'm going to feed to my family. Large hog middles would seem to be a good alternative as (I think) hog product needs to be Canadian if sold here. It appears hog middles are still produced in North America but I can't get them shipped from the US. Any chance you know where one could get (Canadian) 2.5" to 2.75" hog middles in Canada? Love the beef ham video. Please keep it coming! You are "The Sage of Sausage" Actually, I think we need to start using this term when referring to you ;)
Lol well there is lots for me to learn yet. I don't always source out the country of origin on my casings. So I am afraid I am not going to be of much help to you on this one. I know beef middles are available at halford hides and unipac, the country they are produced in though I don't know.
Mr. Henry. a question. have you ever used cotton summer sausage bags" for casings? If so, how did you like them? My new butcher supplier offers them and I was thinking about trying them.
Looked up “why wax on cheese” then “how is blood sausage made” and finally “sausage casings.” Maybe some day ill make sausage. Thank you for your expert knowledge.
Duncan, I believe how much I have learned. It is great to see a fellow Canadian make good. Now my question is this: On both the pepperoni and the sausage videos when you were filling the casing I noticed that you didn't tie the ends of the casing. Did you do it later and I missed it or is not tying the ends a better way to do it?
Thank you Brent. I don't tie the ends, if you get a good bind during the mixing process you don't really need to with natural 29/32mm or pepperoni casings. As they cook they firm up so they don't run out the end. With big sausage like salami/summer sausage I do tie them.
What I`d like to know is there a commercially made all beef natural casing hotdog? Years ago, there was a fast food hotdog/hamburger chain called G.D. Ritzy(s) . They had the best hotdogs I ever tasted. They were the afore mentioned hotdogs. Back in Columbus, Ohio our local butchers shop (Thurns ) only sold pork products. Just wondering.
Do you have a video on how to properly stuff, and smoke any sausage in an edible collagen casing. From what I’ve read the ends open up on you once you cut them into links. Is this true? If so, is it possible to keep them from opening up?
hi very good information about the casings, i have sausage maker, which has horn diameter size 25mm, what is the right size casing i can go for, but it has to be sheep casing. please advice.
Hey there I am glad to hear you enjoyed them! You would probably want to use something in the range of 27mm to 40mm with that size horn. 29-32mm hog casings would be the best to practice with on that size though.
So I have made many natural hog cased sausages and have rested them overnight to develop pellicle on the outside of the casing to accept the smoke better. Would collagen casings require the same treatment or would this step be unnecessary?
Hi If you have the time , these are the pre bought sausage mixes I use . 250 gram /10 kg batch . I appreciate your help and could you write out the calculations so that I can reference for later uses ? Thanks
Sure thing! So I just figure it out as a ratio. 250g ? 10kg 1kg So you set it up like that 250g does 10kg you wanna find out how many grams you need to do 1kg (or you can substitute to grams just make sure you change 10kg to 10000g). So then you multiply 250g x 1kg = 250 Then you divide by the total 250 / 10kg = 25g/kg Or in grams 250g ? 10,000g 1000g 250g x 1000g = 250,000 / 10,000 = 25g/kg Hope this helps.
I want to make home made hot dogs 🌭 , but I want to be able to smoke them for smoking flavor and preserve them for as long as I can. Which natural castings would work best for making 100% beef hot dogs 🌭. Have you made a video about how to make hot dogs 🌭. Please let me know. Thanks I would appreciate it if you gave me an answer.
I will make a video answering all your questions in a week or two I promise. I am getting the hot dog request quite a bit. To answer your questions though. If you wanted to use a natural casing I would recommend a sheep casing (around 25mm). They are very delicate so be carful, but they allow smoke penetration. Extending shelf life. Use cure at 3g/kg and use the freshest meat possible. Once smoked and cooked (internal temp 71c 160f) vacuum package them if you have that available to you and they will be good in your fridge 0-5c 32f-40f for 35days or 1.5years in the freezer
Never mind my last comment. sous vide usually makes a tough/chewy casing unless you do a final short high temp step. Eg bake on high for a few minutes or Fry in a pan or grill. Just shortly to get that snap out of your casing.
Laugh i hope your planning on making a lot of sausage. When i saw you put the whole package in the water i just groaned. I always just take as much as i think i will need before putting them in water. I never soaked mine all that long. About the time i had all my meat ready i would then put them in water. By the time i finished with the bowl cutter and filled the Hydraulic stuffer, they would be ready. This was a VERY VERY long time ago. (1979)
Like and share this video if you guys get any useful information about sausage casings! Leave a comment on what you'd like to see more of down below!
hey, when will we see some more videos? these are crazy informative and professional, thank you!
@@dworlik Hey there, I'm really glad you like it! My goal is to make a series of videos like this sharing info about sausage and meat. I currently try and squeeze making videos in on Sunday afternoons. I hadn't checked these in a month, the feedback is encouraging. So to answer your question hopefully I'll have a new one for you by the end of the month.
Can you eat cow middles? I can't find a hog casing large enuf for making sopressata.
How this video doesn't have 20 millions views already surprises me. This is one of the very best informative videos I have ever seen.
I wish haha! thank you very much ill try to keep making more!
This is the best video I’ve seen on sausage casings. Super informative. Thanks man, just awesome 👍
Thanks! Glad you liked it 👍
For a newbie with a meat grinder, This video is AMAZING!
Thanks. Been looking for information as good as this for some time. The filling with water to show the expected sausage size was great.
Thanks Alan I appreciate the feedback. If there is anything else you'd like to see let me know I hope to make more videos soon.
I've been watching 2 guys and a cooler. This video came recommended.
That's pretty cool, I just started seeing there videos as well! They have a good channel!
What valueble information. Thank you very much. Really appreciate. Fourways. South Africa.
I've always used natural casings including making breakfast sausage with sheep casings... omg, what a pain. Great video that's getting me to look at others.
A very useful and informative video, thank you.
well explained and very useful information. Thank you so much for taking the time.
Thank you for this great video. You explained everything very well in my opinion.
You're very welcome!
Very informative video, thanks Duncan.
Great and very informative video. Thanks for sharing the knowledge.
Your very welcome bill thanks for watching.
Thanks. This is very informative. 🍓
Your welcome!
Yo this is very informative thank you brother.
Hey James I'm glad you like it! I'll try to make some more up.
Found this on recomended. Great info!
Thanks Kamila I'm glad you liked it! I hope to make more informative videos in the future!
Thank you, it's really helpful
Glad it was helpful!
Great video
Thank you sir!
Thanks for all your help and look forward to future vidios
Another one I missed, thanks again for the comments hopefully you have still been enjoying them.
fantastic information....thank you
Your welcome! I hope to make more in the near future.
This was very useful mate Thankyou!
Thanks: Lots of good nformation
Thanks a lot for this video!
Great videos. Thanks
Your very welcome, hope it comes in handy!
Very helpful, thanks
Very informative video, thank you. What casing woull you recommend for making a Scottish haggis? This is a traditional meat mixture with herbs, spices and oatmeal, cooked inside a sheep stomach. I would like to bake this in the oven with water in the pan. The ball of haggis, usually 8 inches by 4 inches. is also wrapped in foil. They can also be simmered in water on top of stove for about 2 hours.
For making Scottish haggis, the recommended casing is typically sheep casings. If you’re looking for an alternative, you could also consider collagen casings, but they may not provide the same authentic flavor and texture as sheep casings.
Thank you for the video
Quick question: Made your pepperoni beef sticks with mahogany collagen casings and they came out great! But after refrigerating them the casing is very loose. even though they were filled tightly. Had a slight wrinkle to them after they came out of the smoker but nothing crazy.
Very informative, thank you.
Your very welcome, if there is other video's you'd like to see let me know I'm looking for ideas.
That was very informative!
Can you do a video on small batches/ how to calculate per pound if possible?
Thanks Bernard! Is that how to calculate how much casing you need per pound?
What pink cure 1 or 2 would you recommend if I'm making a smoked salmon snack sticks, I'm making them the same way as I would for beef pepperoni sticks. Thanks Nick
@duncan henry - Question/advice: I've always made my soppressata with ~2.5" beef middles for casing . I get them from a good local supplier who has always offered Canadian product. (They're good people and patient with my salumi eccentricities) Of late they tell me they have no access to beef casing from Canada anymore. I'm fine with US but I'm pretty particular with the source of anything I'm going to feed to my family. Large hog middles would seem to be a good alternative as (I think) hog product needs to be Canadian if sold here. It appears hog middles are still produced in North America but I can't get them shipped from the US. Any chance you know where one could get (Canadian) 2.5" to 2.75" hog middles in Canada?
Love the beef ham video. Please keep it coming! You are "The Sage of Sausage" Actually, I think we need to start using this term when referring to you ;)
Lol well there is lots for me to learn yet.
I don't always source out the country of origin on my casings. So I am afraid I am not going to be of much help to you on this one. I know beef middles are available at halford hides and unipac, the country they are produced in though I don't know.
@@duncanhenry I will continue my search for hog middles. Thank you!
Mr. Henry. a question. have you ever used cotton summer sausage bags" for casings? If so, how did you like them? My new butcher supplier offers them and I was thinking about trying them.
Looked up “why wax on cheese” then “how is blood sausage made” and finally “sausage casings.”
Maybe some day ill make sausage. Thank you for your expert knowledge.
Your welcome and I hope you do. They beat the hell out of store sausages.
Duncan, I believe how much I have learned. It is great to see a fellow Canadian make good. Now my question is this: On both the pepperoni and the sausage videos when you were filling the casing I noticed that you didn't tie the ends of the casing. Did you do it later and I missed it or is not tying the ends a better way to do it?
Thank you Brent. I don't tie the ends, if you get a good bind during the mixing process you don't really need to with natural 29/32mm or pepperoni casings. As they cook they firm up so they don't run out the end.
With big sausage like salami/summer sausage I do tie them.
Do collagen casings have to be soaked before stuffing them?
What I`d like to know is there a commercially made all beef natural casing hotdog? Years ago, there was a fast food hotdog/hamburger chain called G.D. Ritzy(s) . They had the best hotdogs I ever tasted. They were the afore mentioned hotdogs. Back in Columbus, Ohio our local butchers shop (Thurns ) only sold pork products. Just wondering.
I live in Nova Scotia and its hard to find some natural casings. I know that they are on amazon. Do you have a brand name preference.
Perfect
Do you have a video on how to properly stuff, and smoke any sausage in an edible collagen casing.
From what I’ve read the ends open up on you once you cut them into links. Is this true? If so, is it possible to keep them from opening up?
hi very good information about the casings, i have sausage maker, which has horn diameter size 25mm, what is the right size casing i can go for, but it has to be sheep casing. please advice.
Hey there I am glad to hear you enjoyed them! You would probably want to use something in the range of 27mm to 40mm with that size horn. 29-32mm hog casings would be the best to practice with on that size though.
thanks for the info, what casing would you recommend for making fish sausage, or chicken
Your welcome guys. Depends how your going to cook it. I have had collagen and natural casings for both fish and chicken sausages turn out good though.
So I have made many natural hog cased sausages and have rested them overnight to develop pellicle on the outside of the casing to accept the smoke better. Would collagen casings require the same treatment or would this step be unnecessary?
Hey there dgb. It isn't going to hurt if you rest them overnight. It isn't as necessary to do a overnight drying step with collagen casings though.
Thanks a lot I have been searching the internet and could find nothing on the subject, you are a godsend.
Which video do you show how to twist and link sausages
Hi
If you have the time , these are the pre bought sausage mixes I use . 250 gram /10 kg batch . I appreciate your help and could you write out the calculations so that I can reference for later uses ? Thanks
Sure thing! So I just figure it out as a ratio.
250g ?
10kg 1kg
So you set it up like that 250g does 10kg you wanna find out how many grams you need to do 1kg (or you can substitute to grams just make sure you change 10kg to 10000g).
So then you multiply 250g x 1kg = 250
Then you divide by the total 250 / 10kg = 25g/kg
Or in grams
250g ?
10,000g 1000g
250g x 1000g = 250,000 / 10,000 = 25g/kg
Hope this helps.
Any thoughts on why my casings are are a tough chew and best way to remove the casing from cured and sous vide pepperoni? Great videos!
What kind of casings are you using?
Thanks
Can I freeze my leftover unused casings?
Can you eat/chew through collagen casing ?
Yup, no problem.
I want to make home made hot dogs 🌭 , but I want to be able to smoke them for smoking flavor and preserve them for as long as I can. Which natural castings would work best for making 100% beef hot dogs 🌭. Have you made a video about how to make hot dogs 🌭. Please let me know. Thanks I would appreciate it if you gave me an answer.
I will make a video answering all your questions in a week or two I promise. I am getting the hot dog request quite a bit.
To answer your questions though.
If you wanted to use a natural casing I would recommend a sheep casing (around 25mm). They are very delicate so be carful, but they allow smoke penetration.
Extending shelf life. Use cure at 3g/kg and use the freshest meat possible. Once smoked and cooked (internal temp 71c 160f) vacuum package them if you have that available to you and they will be good in your fridge 0-5c 32f-40f for 35days or 1.5years in the freezer
Where did you bought your casing and brand
I get mine from unipac in edmonton alberta. They are always changing brands on me.
What’s the best casing for boudin?
I've only ever had it down in Texas and it was a hog 29/32 or a boudin ball.
Brother can we a vid on value adds for all species?
Yes you bet man. I have a bear ham I am going to start this weekend.
I just currently don't have any venison in my possession.
In reference to my tough casing I was using natural hog casing from a reputable provider
Never mind my last comment. sous vide usually makes a tough/chewy casing unless you do a final short high temp step. Eg bake on high for a few minutes or Fry in a pan or grill. Just shortly to get that snap out of your casing.
I meant the ingredients/ store bought sausage mix to convert into smaller batches
Okay sure thing ill do a video on ingredients 👍
If you can't eat the cellulose casing, why would you put them on hotdogs? I've never seen hotdogs that you had to peel.
They are generally less expensive than natural casings and provide a good balance of performance and cost for mass production.
I want to make arabiki sausage. Those cheap little sausage I had in Japan that snaps very satisfyingly under my teeth
Let's be honest. You was looking for this.
Can i get a degree from Olds College remote by watching ypur videos ?? Im in the states! Thanks!
Beef bung and beef middle 📝
Something different. Thanks for watching.
Natural is best
Laugh i hope your planning on making a lot of sausage. When i saw you put the whole package in the water i just groaned. I always just take as much as i think i will need before putting them in water. I never soaked mine all that long. About the time i had all my meat ready i would then put them in water. By the time i finished with the bowl cutter and filled the Hydraulic stuffer, they would be ready. This was a VERY VERY long time ago. (1979)
Longest video ever!! My guy get to the point stop talking so much!!