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Author Topic: casings  (Read 2893 times)

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Offline KEN W

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Anyone here use tubed casings? Are they much easier to use that regular hanks?
Conservative on some things.....Liberal on others.....Sane most of the time.

Only the best Packers get to be Vikings.

Offline mike89

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for sticks I have used them...

I like the hanks better
a bad day of fishing is still better than a good day at work!!

Offline Reinhard

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Ken there are pre tubed casings out there and they are much easier to stuff with  but cost a lot more.  Are you thinking Collagen edible casings?  They have no memory and do not link at all.  So I do use natural casings myself.  On line you can get larger size pork casings  like 21 mm.  Which would be smaller than the 32 mm pork casings that are brat size like I use for everything.  good luck.

Offline KEN W

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I'm going to use 28-30 mm hog casings. from Waltons.They will be tubed.

Comparing the tubed and regular hanks of 32-35mm....Tubed is $27 and regular is $25.
They both stuff the same amount. So for a couple bucks more the tube should be easier.I'll find out.
Conservative on some things.....Liberal on others.....Sane most of the time.

Only the best Packers get to be Vikings.

Offline Reinhard

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That's a good deal Ken!!  I would go with the tubed myself then.  Pictures when done please.  good luck.

Offline KEN W

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Won't be for awhile yet. I have to shoot a deer first. I have a mule deer buck tag in the ND badlands. Will be out there next week. Just want to order what I need first.
« Last Edit: November 11/11/17, 09:28:07 AM by KEN W »
Conservative on some things.....Liberal on others.....Sane most of the time.

Only the best Packers get to be Vikings.

Offline KEN W

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Shot a nice 4X4 muley buck in ND Badlands. Plus my grandson age 12 shot his first whitetail buck here in Minn.  So my son in law and grandson and I made 45 lbs of venison/pork/beef......

5 lbs Hot Dogs
15 lbs Country with Cheddar Cheese
10 lbs Breakfast.....5 of it smoked
5 lbs Honey BBQ Brats with Pepper Jack Cheese
5 lbs German
5 lbs Polish

We used 28-30 mm tubed casings From Waltons Inc. They work slick. No more tangled casings....from now on,that is what I will be using for all my sausage.

They also suggested I used Carrot Fiber to increase juiciness. Fibers are supposed to absorb about 28% of their weight. And they did work and I could tell the difference. The only thing I won't do again is use a Turkey roaster to cook any ot it. Tried it with the HD and they didn't turn out well.

All the seasonings and casings are from Waltons Inc.
« Last Edit: January 01/09/18, 08:00:39 AM by KEN W »
Conservative on some things.....Liberal on others.....Sane most of the time.

Only the best Packers get to be Vikings.

Offline LPS

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Sounds great Ken.  So those 28-30 casings.  Is that bigger or smaller than the regular hog casing we buy at the local store? 

Offline KEN W

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Usually the ones locally from a store are a mix of sizes. Anywhere from 28 mm up.
Conservative on some things.....Liberal on others.....Sane most of the time.

Only the best Packers get to be Vikings.