Celebrate Sausage S02E30 - Natural Sausage Casings
ฝัง
- เผยแพร่เมื่อ 29 ต.ค. 2021
- #celebratesausage
Today we are talking about the different natural sausage casings that we use and how to prepare them.
You can find the casings we used in this video and lots more here:
Natural Sausage Casings - tinyurl.com/xxev37sc
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EQUIPMENT LINKS
1.5hp #22 Meat Grinder: tinyurl.com/psn5h9ts
#12 Economical Meat Grinder: tinyurl.com/56uy52vk
5# sausage stuffer: tinyurl.com/yeryczuc
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Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
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This was exactly the video I was hoping you would make. This is the part of the process that scares me the most.
Oh Nice. If you have any questions remaining be sure to let me know.
Thank you so much for the tip about using baking soda for the casings. I can't believe how buttery the casings get after soaking with his solution. Much better than I've ever had as far as threading on to the horn and then smoothly feeding off when stuffing. Wonderful wonderful tip! Thank you again!
Greetings from New Zealand this video waz very helpful thank you👍
Simple easy to understand explanations and tips. Awesome video!
Exactly what I have been looking for. Great video!
Glad it was helpful!
Great presentation and advice that I will use going forward.
Loved it. Waited for that too. Hey, Eric, maybe someday you cound pay a visit to the manufacturer and show us how the cleaning process is carried ouy on casings. Thank you very much.
I would like to see that as well. Very informative and entertaining!
What a great video Eric. Always able to learn something new from you. This community is truly lucky to have you. Thankyou for another great season of Celebrate Sausage. Keep on stuffin!!
Glad you enjoyed it!
Another masterpiece! How about a synthetic casing video? (Collagen, Cellulose, etc.)
You know that's on the horizon!! 😁
An excellent tutorial, thanks.
Another excellent tutorial.... Dave
Fantastic video, thank you! I will definitely be altering my process next time, based on what I have learned here.
ALKANILIZE YOUR FLUSH WATER!?!?! WHAT!? God I love you, sir! Never would have gotten there without your advice.
As always, true chef, charcutier, gentleman and scholar. Thanks for a great video. Please keep up the good work.
Thank you kindly
Very enlightning
Very informative, the only casing I had issues with is sheep. I will look for grade A for sure. Thanks for the great info.👍😁
First time I have heard of the baking soda so next time I make sausages I will give this a try.
🌴 I’m a newbie , I got the deal of a lifetime at our goodwill store , a brand new kitchen Aid mixer for $ 35 bucks , now I want to get the grinder and sausage stuffer attachment, your site is the best I’ve seen on you tube your knowledge is impeccable and so thorough, thank you for making such great videos they are educational , informative, and helpful for those seeking answers, 👊🏼👍🏼
That is awesome! $35 buck🤯🤯. What a steal. Thanks for the comment. Be sure to let me know if you have any questions
Thank you
Definitely going to try the backing soda next time. For me its pre tubed sheep casing
Just a quick thanks for this one, I haven't made a lot of sausage but This vid gave me some great pointers that nobody else has.👍🏼🔥
NICE. Glad you were able to get something out of it!
@@2guysandacooler I always learn from your vids, you do awesome teaching
Another great video Eric! I pick up something from every video I watch and that is the mark of a great educator. So my question is, WHEN are you going to write your Sausage Making Book? You can put me down for the a signed first edition please. Always a pleasure.
I so glad that you did this video! I have a full pack of 29 - 32 mm casings that are so tough that I cannot bite through them. They stretch and pull like a rubber sock on the sausage. I'll try the baking soda trick next time. Good knowledge to have.
I also will throw a vote towards a video on the proper use of synthetic casings. Not only what they are good for, but what they shouldn't be used for. I once had a Krakowska fall apart in the water bath because of using the wrong collagen type. Fortunately, it was a smallish test piece.
Thanks Eric, I been looking forward to Celebrate Sausage all year.
oh wow. That's crazy. 29-32 hog casing should be nice and snappy. I think a proper 12+ hour soak in the refrigerator will certainly help out with tenderness. The baking soda is more for lubrication and easy of stuffing. Out of curiosity where do you get your casings and how do you cook your sausages?
@@2guysandacooler I got these casings from The Sausagemaker. I've never had this problem from them before. It just goes to show that a problem can slip through on occasion, regardless of the source. If the baking soda trick doesn't fix the issue, maybe ill try the vinegar technique.
My usual way to cook sausages is to put them in a pot of cool water and start raising the temperature until it's about 175 degrees, I then cut the flame, put a lid on the pot and let them steep 15 - 20 minutes. I may or may not brown them a little in a skillet to tighten up the casing. This method doesn't make the sausage rubbery like boiling can do.
Boiling does have a tendency to make some casings a little rubbery. The vinegar will certainly tenderize those babies
@@OldfarseeingArt An idea if it doesn't work I'd say would be to work with the casing. I know some sausages such as Catalan botifarra can be finely ground and then simmered. Weak casing burst occasionally, but it doesn't sound like these would. After they are cooked they are chilled in ice water and sliced up.
@@vaazig Slicing after cooking would definitely bypass some of the issue.
Wow. I'll try this next time I use natural casings. (although I can't help but wonder if my plastic horn will be the same)
My gf loves to celebrate sausage. She wants to try the beef bung.
in this video you touched on sheep casings, would you be willing to show how to thread them on the stuffing horn? any tricks that may make this an easier task ? thanks
Nice tip with the baking soda and I will definitely try that next time I make a batch. Personally I always tended to use hog casings for my sausages, just because they didn't cause blow-outs so easily, but nowadays I almost exclusively use sheep casing, regardless of the sausage I make (more or less) simply because they give a much better snap and general great feel to the sausage. I have also tried collagen casings that are very convenient as they don't need any ahead of time preparation, and I usually always keep some if I should end up with more sausage meat in the stuffer than I have prepared natural casing for. That said, you do not get anywhere near the same snap or delicate texture in my opinion, so I only use them for 'emergencies'. Maybe you could do a video on how to make the most, or best, of collagen casings in a future video?
Great suggestion! A lot of folks have the same issue with collagen casings. I might have a trick or two up my sleeve😁
I've been making different sausages and smoked meats for a few years. The one time my brother was watching me stuff the sausage he asked me what the casings were made from. After I told him he swore off sausages for about 3 years (this was a man who had been eating sausages for about 60 years) until I started using collagen casings. My brother was my test guinea pig for most of the things I made but sadly he passed away earlier this year from cancer.
Never used baking soda when soaking my casings, but I’m going to give that a try. I do soak for 24 hours prior to stuffing.
Nice. I bet those casings are nice and tender by the time you use them..
Can you please comment or do a video next year about the pros and cons of pricking the sausage a lot after stuffing and end I.T.
Does the fat leak out more VS lower end IT. Still trying to wrap my head around how to do the last steps to produce the best possible product. I have not been using a water bath, but have noticed a big difference between doing a 5 kg batch and 10 kg batch. Is it the moisture in the smoker or something else?
Eric thank you so much for your great videos! You are the go to guy for sausage making!
Great suggestion. I will certainly do that!!
This is perfect, just what I needed One additional question, how do you select a size for the sausage we’re making?
Amazing video!! Thanks again. You are my go to guy for meat
It all depends on the type of sausage I am making and what is the typical casing used for that sausage. Like if I'm making snack sticks I'll use a small diameter sheep casing. Or if I'm making a summer sausage I'll use a larger beef middle.
Aloha Eric
I’m new to sausage making and have been watching your TH-cam channel, which is excellent. I have a problem with my casing being tough and chewy. I tried what you said, hog casing from the Sausage Maker. Rinsed out and flushed the inside. Soaked it in water with baking soda for over 24 hours. Dried in front of a fan then Smoked at 165 f for 5 hours until 155 degrees internal. The sausage tastes great but the casing is tough and I’m very discouraged. I have a Traeger, living in Hawaii, we don’t really have access to fire wood , so pellets is the best way to go. Any suggestions?
Mahalo, Daniel
I bought some naturally hog casings 32-35mm from The Sausage Maker last year August 2021. When I opened the box and took out the package I noticed the casings had some black (looks like dirt or mold) on some of them. This is my first time ever making sausage so how would I know how it suppose to smell if it has going bad or if it’s still good?
hi erik. Very good video as usual.
One question, when we use natural casings, which part of the casing is in contact with the meat? Do we stuff the meat in the mucous internal part of the casing or do we have to turn the casing so that our sausage has contact with the external part of the casing?
Thank you so much
Rafael Guerra Leon
Stuff the meat in the mucous internal part of the casing. No need to turn the casing inside out
Hi Erie I just watched your natural casing video I've got sheep& hog casings I have for 3-4 years packed in salt they don't smell can I still use them
Yes
I just discovered your channel/site, and I am most grateful for you sharing! Thanks.
As a newbie sausage maker, I have two immediate questions:
1 - My inherited stuffer came with plastic tubes. Should I buy stainless steel and why?
2 - My tubes are 11/16, 7/8, and 1-inch. What size casings do I order?
Thanks in advance for helping this newbie along. :-)
Hey Peter. I switched to the stainless steel tubes and found that the casing didn't stick as much so for me it made stuffing a lot easier. If you don't have a problem you probably don't need to change. Especially if you add a little baking soda to your water when you soak your casings.
With those 3 sizes you can literally order just about any size casing you want. It all depends on the type of sausage you will be making. So rest easy knowing that whatever size you get you can stuff with the horns you have. The most popular hog casing is 29-32mm FYI
Big fan sir
Thank You
Well presented! Quick question. Does the increase of alkalinity from the baking soda have any effect on dry cured products where your shooting for low 4's of pH?
When I do dry cured products before I use the casings I give them an extra rinse and flush and I've never had any issues..
@@2guysandacooler Very good thank you.
Another question from the newbie! :-)
Do you save "leftover" pre-tubed casings, or do they get pitched?
Thanks again.
I save them by rinsing them out, then salting them...
@@2guysandacooler Correct me if I am wrong, but you do not "pre-tube" the casing again, right?
Hi Eric, I have a salami that has lost only 15%, I know at this moment it is not shelf stable and the flavor profile is not the best, but can I use it for topping in a pizza that will be cooked at 400 °c?
This is a good question. I know that fresh milk cheeses HAVE to be aged for no less than 60 days in many jurisdictions. Is there a similar rule for charcuteries?
can anyone explain what these casings are made of or where they come from?
What kind of salt do you put back in the casings?
Can we make our own casing?? or any alternative solution??
On the bag of my casing and the sausage maker website, I didn't see a casing grade. Is the only way to find out the grade by contacting the seller, and just choose sellers that retail A grade casings?
This had to happen !
How about a run down of callogen casings?
Oh how I loath sheep casings. Hahahahaha I'm sure I'm not getting the best casings. But having blowouts making snack sticks just makes me bellow in rage.
Does the baking soda degrade the leftover casings when re-salting and putting away for next use in the future?
no
Does the salt type matter in restorage? iodized table salt ok? Cheap stuff. 😃
I always use salt without iodine.
Is it ok to vacuum freeze hog casings for future use
You can but it will negatively effect the texture of the casing and make it more fragile
What casing and size casing would you recommend for a beginner.
I would say 29-32 mm casings are the easiest to work with and you'll have a high chance of sucess
What about alcohol added to the water? Sake is often used to remove smells from meat and fish.
What about cellulose casings?
When you repackage unused casings, what type of salt are you adding or doesn't it matter.
I'm using regular salt no iodine.
I really enjoy your channel, and look forward to the next installment..! (... however, I hardly recognized you clean shaven.. lol!! (..if I shaved MY beard... Mrs Kevin's wife wouldn't know me..)😎
Is there a plunger to get all of the sausage out of the sausage stuffer?
Like this: tinyurl.com/w2kc4vw2
Thank you! I should've watched the rest of your celebrating sausage videos before I asked. 🤣
Is there a standard for how many pounds you can fit in one section of casing for each type? Or is there an educated guess?
Have u heard of the youtuber called "ordinary sausage" ? He is awesome and makes short 1-4min videos where he makes sausages out of everything u can think of. His most recent one was a cricket sausage. Lol. I think u would love his channel and a collab with the both of u would be wonderful. !!!!! O and he also sounds like the dad from family guy. And he is really funny so I really think a collab would be awesome!!!!
Is this made from pig intestines. Also where can I buy real natural casings. Thanks in advance
I can't wait for the synthetic casing video. I used collagen casings for a batch last week. I threw them in an ice bath to cool after smoking them. Completely ruined my beautiful sausages haha. Wondering if I did something wrong.
@2guys&acooler Why is my casing hard and chewy??? 😩😩😩😩😩
Are there any edible beef casings? Seems like all of the ones sold by Sausage Maker are labeled "Not Edible". Are beef casings simply not edible or are they just tougher and less chewable than hog and sheep casings?
Edible is a funny word. Technically all casings are edible but anything other than sheep or hog will not be very pleasant. The walls of beef casings are quite thick so they will be very chewy. Most often they are removed before serving.
@@2guysandacooler So, it is not that they are inedible just not pleasant to eat. So if you do not mind the extra chew, you could eat the beef casings. Probably not beef bung, that may be more chew than any human is up for.
@@drewrobinson9120 That is exactly correct! Extra chew would be an understatement😁😁😂😂
Can you do a Hillshire type sausage..
Are you talking about Hillshire Farms?
@@2guysandacooler yes. A regular everyday sausage
@@staceymorrison1973 cool. I can handle that.
@@2guysandacooler Thank you. And I'm also buying a Smokin It Model 3D.
@@staceymorrison1973 nice. You are going to love it!!!! Its a great way to cook meats and really dial in the temperature
Hey Eric . Could you do a video on how to dry out the casings after stuffing. Mine never seem to dry out before smoking. The casings seem to not turn mahogany color after smoking. They tend to be milky color. I think it’s because they are to wet. Thanks.
I copied lots of your recipes. I think your channel is a best on youtbe for charcuterie… :))))))
Wow, thank you! I appreciate you watching, comment, and best of all trying the recipes!!
REQUEST: I would like to see a true vegan or vegetarian sausage. Some of my friends do not eat meat.
Cool!! I've been working on a few recipes!
Speaking of smelly casings... I bought some off Amazon. Dewed Real Casings. They smelled sooo bad. My kitchen was stink. There was no washing those.
oh no!!!
Wow what happened to the beard?!?!
LOL. I was wondering if you were going to notice. 😂😂😂. It had to go! It'll be back tomorrow though🤣
@@2guysandacooler 😂😂😂 My beard just doesn’t grow that fast 😂😂😂
I thought they were made from intestines
Gotta have the baking soda.....= )
It really does a great job lubricating the casings.
Just make sure it's fresh and hasn't been sitting in the fridge, or the cabinet for six months.......= )
😂😂Exactly
Oh Eric....thanks so much for the Pepper Joe's link. I scored the chocolate habanero, ghost pepper, Trinidad scorpion pepper, and the Carolina Reaper seeds. Should make for some interesting flavor profiles not to mention a lot of fun. = )
Faceți traducerea și în limba română ca să înțelegem și noi despre ce e vorba,,,
Nooooo! Where'd the beard go?! The waifu didn't like it? Or was this video shot pre-beard? My spouse would kill me if I shaved my beard.
Why do you look a bit... idk "diffrent" today... more... younger maybe... cleaner shinnier... maybe it's the light idk...
But somthing is not off but... i can't put my finger on it
Please grow back your beard. Your lack of beard is scaring the children.
😅😅😅