Homemade Sausage Making

Going to get into emulsifying and making sausages this year, it's a step up for me.

I wish I could find natural casing in smaller bags, because I like to test different sizes on different meats, but that's not working out, seems for the most part everyone sells big "Hanks", and I do like the smaller plastic bag varieties for testing purposes.

Anyway, so I guess I'm stuck spending at least $35 bucks to get what I'm looking for.

What I'm looking for is a hotdog casing, I don't like big fat franks, I like a thinner frank and I thinking 22-24mm (7/8"-1") Natural Sheep Casings.

I planning on purchasing from Sausagemaker at around $38 bucks, best price I found.

But before I buy, thought I'd do a shout out and ask, does anyone know where I can buy just a small bag for trial in that size?

Some of the retailers sell what is referred to as shorts, smaller packs usually meant for around 25lbs of sausage. But I guess it's up to you to check each one out individually. Casings in smaller packs are also available from Cabela's and Amazon, but usually are quite expensive. You can get dried hog and sheep casings from China, through Ali Express, free shipping, but you have to wait 2 months for your order.

You can save the surplus. Just pack in salt and refrigerate.

Kijek wrote:What I'm looking for is a hotdog casing, I don't like big fat franks, I like a thinner frank and I thinking 22-24mm (7/8"-1") Natural Sheep Casings.

That's exactly what I use. It's a perfect size.

Ok thanks guys.

Hey redz thanks for that tip on Ali Express, cool site lots of stuff and I would or from them for sure. However, the casings I think I just gonna suck it up and spend the $40 buck, I can always use it and Airbrush said it a perfect size.
Thanks again guys

The last time I made salamis, I noticed that the summer sausage casing peeled off nicely where as the krakowska was glued on. Both of them, once they were finished smoking, were submerged in ice cold water for about 20 minutes. These casing werent anything special.
My Q is, do I need to use a different casing for KK so it doesnt stick, maybe a protien lined one?

The protein lined casing are used so they adhere better to dried sausages as they shrink. Not sure if they would make any difference for smoked/cooked. LOw fat content sausages tend to stick more.

Every time I make dried sausages, the casing always stick like glue for the most part.
I just dip them in hot water, till the casing get a gray haze to them, about 30 seconds.
The gray haze tells me that the casing have softened and when I go to peel the casing, they come off much easier.

Just a heads up , check out Syracuse casing, I use them sometimes and they are a quality product.

This was aprox 25% fat and not dried. Has anyone tried or heard of spraying some cooking oil on the inside of the casing prior to stuffing, or will that impart an unfavourable taste?

I personally don't think it will do anything to change the taste.
But I'm thinking it maybe interfer with the drying, that a guess on my part, I never heard if it being done before.

And thanks DanMcG will take a look

jjnurk wrote:This was aprox 25% fat and not dried. Has anyone tried or heard of spraying some cooking oil on the inside of the casing prior to stuffing, or will that impart an unfavourable taste?

Don't think so it is a good idea....

What type of smoker do you use? Gas , Elec., wood? If electric they can run dry, use the water pan to add moisture.

Coincidentally,
I received the dry 23mm casings that I had ordered through AliExpress .
Last year I ordered the supplier's minimum order quantity of 20 meters. He supplies them in 2 meter lengths.
I found them to be good, a great value for the money, though some of them did have a few holes.
The next time I ordered 100 meters, same quality.
Today I received the 1000 meters I ordered.


This was the supplier