Author Topic: Hog casings (Read 606 times)

Bobberineyes · « **on:** December 05, 2018, 04:15:23 PM »

I've been using Lem casings for brat and hot diggity dogs but lately they've been splitting while stuffing and burning super easy on the grill. Anyone else running into the same thing or do you use a different brand?

LPS · « **Reply #1 on:** December 05, 2018, 04:57:45 PM »

I buy them at the local grocery store. $6 for a bag of them. Home Brand Hog and Sausage Casings. Seem to work good for me and I am sure no expert at doing it.

Boar · « **Reply #2 on:** December 05, 2018, 05:01:47 PM »

zame here, i use that red package at the grocery store no izsue.

Bobberineyes · « **Reply #3 on:** December 05, 2018, 06:34:49 PM »

Good to know, I need to try something different..

mike89 · « **Reply #4 on:** December 05, 2018, 07:30:50 PM »

always got mine from a locker plant or store too.. they use so much more and stored right!!

glenn57 · « **Reply #5 on:** December 05, 2018, 08:19:19 PM »

Quote from: Bobberineyes on December 05, 2018, 06:34:49 PM

Good to know, I need to try something different..

try not as many pops......before ya start!!!!!!!!!!!!!!!

Jerkbiat · « **Reply #6 on:** December 06, 2018, 06:44:56 AM »

We usually buy a full hank from the local grocery store or butcher shop. Then just store what we don't use in the freezer for next year. Just salt the heck out of them and put them in the freezer.

HD · « **Reply #7 on:** December 06, 2018, 09:10:05 AM »

I gots a question.....
We had some ring baloney made from goose breasts. It was made at a different locker than ours. (We use natural casing)
They turned out awesome.....except....
The casing doesn't seem eatable, it separates from the sausage. It feels like wax paper or something. Peals off real easy, so no big deal removing it.

What kind of casing is this?

Boar · « **Reply #8 on:** December 06, 2018, 09:37:52 AM »

is it red, like summer sausage casing? then its callogen casing, if not it could be the type of casing that is used in urleys ol fashioned weiners were u remove the casing to eat the dog. im betti g it is that.

Rebel SS · « **Reply #9 on:** December 06, 2018, 09:38:14 AM »

Ya know HD, I had some ring baloney from the store like that a few times....

HD · « **Reply #10 on:** December 06, 2018, 10:17:01 AM »

Yeah... it's a brownish color
I tried chewing on it...not good...
But, the sausage itself, is really good!

mike89 · « **Reply #11 on:** December 06, 2018, 11:40:56 AM »

I'd say Boar is spot on...

Bobberineyes · « **Reply #12 on:** December 06, 2018, 07:04:21 PM »

Almost has to be callogen, they make either edible or non. But , how did they form rings with it??

LPS · « **Reply #13 on:** December 06, 2018, 07:57:49 PM »

The Ring Bologna kit I got at Curley which is just great to me had the casings included. They had the curve in them already so your Bologna had a great look to it. That casing was the collagen too. It wouldn't hurt you if you ate it but would be chewey as heck. LOL I cut it in chunks and then peel the casing off each chunk. That seems to be the easiest.

Boar · « **Reply #14 on:** December 06, 2018, 08:44:47 PM »

huh... the ring baloney kit i get from owens bbq, dosent come with casings, i buy the red package of hog casings from the deli, awsome ring!!

LPS · « **Reply #15 on:** December 06, 2018, 09:31:25 PM »

At Curleys you can just buy the spices mix for things or get the whole kit that has the amount of casings for that project. I get 25 lb batches and then do half at a time. Freeze the rest until I want to make another batch.

Jerkbiat · « **Reply #16 on:** December 07, 2018, 06:43:39 AM »

Probably are collogen or fiberous too. The fiberous are usually what is used on summer sausage. They come in natural or reddish brown color

ThunderLund78 · « **Reply #17 on:** December 07, 2018, 09:47:01 AM »

If you're anywhere near a Von Hanson's Meats, they'll actually sell you the ones they use. And they'll actually weigh it out and give you the amount you need according to the approx poundage of sausage you're making. They just put them in a little plastic container with some water. I found them to be of great quality, they were probably pretty fresh as they make a lot of sausage. I think the Lem casings can be good, but you never know how long some of them have been sitting there vac-sealed in salt. Eventually they're going to permanently lose some of their integrity.

Boar · « **Reply #18 on:** December 07, 2018, 10:43:19 AM »

spot on, ive bought a hank from a smoke house better stuff, but dont always have the opportunity.

Rebel SS · « **Reply #19 on:** December 07, 2018, 10:53:01 AM »

I know nothing about this, so my question is why the different types? What are used on the "store bought" ones?

LPS · « **Reply #20 on:** December 07, 2018, 11:41:42 AM »

I do not know but I wonder if they have synthetic casing on some of them that is completely edible????

Rebel SS · « **Reply #21 on:** December 07, 2018, 11:50:04 AM »

Hmmm....found this, inedible ones must be cellulose....

https://meatscience.org/students/meat-judging-program/meat-judging-news/article/2015/07/24/what-are-the-types-of-sausage-casings

LPS · « **Reply #22 on:** December 07, 2018, 12:00:36 PM »

Good article but doesn't answer your question as to what store bought ones are. You have me curious now too. They are so perfect and uniform it doesn't seem like they are hog casings. Like hot dogs and Johnsonville type sausages.

Boar · « **Reply #23 on:** December 07, 2018, 12:27:45 PM »

store bought ones are bought in a store...

LPS · « **Reply #24 on:** December 07, 2018, 12:35:11 PM »

OOOHHH!! Thanks

Rebel SS · « **Reply #25 on:** December 07, 2018, 01:51:17 PM »

Is that where ya get yer smomed snausage??

Bobberineyes · « **Reply #26 on:** December 08, 2018, 06:29:27 AM »

I dont recall seeing casings at the grocery store around here but I'll be going to Von Hansons today, thanks gents!!

Bobberineyes · « **Reply #27 on:** December 09, 2018, 10:22:12 AM »

Night n day difference! Picked up some casings at von Hansons yesterday, did up 10# of hot dogs what a difference, thanks gents

Now I just gotta figure out how air is getting between the horn and casing..

ThunderLund78 · « **Reply #28 on:** December 10, 2018, 01:46:14 PM »

Glad Von Hanson's worked for ya, Bobber.

Usually when I get air in my sausage, it comes from the little pockets within the meat in the cylinder, not between the horn and casing - although it seems like it. I always load the entire length of casing until just a little hangs off the end of the horn (approx an inch), then I crank the stuffer slowly until about the same amount of meat comes out, then I tie it off, air tight. Any air from the cylinder usually takes the path of least resistance - if you have a tight grip around the emerging sausage, the air will usually move up in-between your horn and casing. Not much you can do about it, usually it's manageable. I just try to let it out a little at a time into the sausage, but the only way to avoid it is to take extra care packing the cylinder. But you'll never be able to avoid some air in the mix.

mike89 · « **Reply #29 on:** December 10, 2018, 02:05:06 PM »

take pin and pop the air bubbles is what we do if we get them..

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Author Topic: Hog casings (Read 606 times)

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