What casing do I use

[BarbecueJim]

Hi all,
I am just beginning the learning process of making my own sausage. To start I will be using a Kitchenaid stand mixer for mixing, grinding, and stuffing because that is what I have. My question is how do you decide what casing to use? I’m pretty sure I want natural hog casing, just unsure what size to get. I plan on making a beef/pork sausage for smoking. Thanks for your guidance

[Tex_77]

You will want to read up on this link https://meatgistics.waltonsinc.com/post/565

[Tex_77]

As well as this: https://meatgistics.waltonsinc.com/post/2189

[Tex_77]

And finally this one: https://meatgistics.waltonsinc.com/post/564

[BarbecueJim]

Thank you

[BarbecueJim]

Ok now I know about the different types and I have confirmed I want to use hog casings. How do you determine the size you need. Is it based on the size of the filling nozzle on my stuffer, or is it based on the size of the sausage you want?

[Tex_77]

BarbecueJim size of sausage you want.

[BarbecueJim]

Got it. Thanks

[YooperDog]

BarbecueJim both are factors. You are going to use a tube slightly smaller than your casing. Many sausages have their standard size, e.g. hot dogs, brats, breakfast, etc… In reality the size is what ever you decide, but then how you finish them has to be adjusted.

I have made fresh Polish sausage and put them in hot dog size casings. It’s all good.

[Jonathon]

BarbecueJim Just one thing to keep in mind 32-35 (most popular size) is a TAD big for a bun, I’d go with 30-32 I also linked to the tubed because they are many times easier to use. They have already been flushed so all you need to do is soak them in hot water for an hour prior to stuffing them.

[Jonathon]

BarbecueJim Plus, they are far easier to get on the stuffing tube, not the biggest deal but that can be annoying

[BarbecueJim]

Jonathon thanks for the advice. I will give them a try

[TexLaw]

BarbecueJim Not that Jonathon’s information needs confirmation, but I second that the 30-32mm hog casings work well on a bun and that larger casings can get a little dicey unless you have large buns.

Just as a side note, we can easily buy bolillos around here that work great for larger sausages. If you bake, you can make THESE ROLLS as large as you like.

[glen]

And here I thought untangling the casing and loading it to the stuffer tube was the most fun part!

[Chef]

glen I’m afraid that I would feel like I was cheating.

[TexLaw]

glen Yeah, like bottling is the most fun part of brewing.

[glen]

TexLaw Gonna try bottling in a mini keg

[TexLaw]

glen You’ll think to died and went to Heaven. I recall my first time kegging. I think I said “that’s it?”

[Chef]

TexLaw glen do you brew beer, I guessing from the bottling and mini keg comments. This is another thing on my bucket list. How would suggest someone get started? any particular websites or books you would recommend? Thanks

[glen]

Chef Many brewing suppliers on the internet
One is https://www.midwestsupplies.com/
Try to find a beer brewing group in your area. Most brewers love to help and give info
Five gallon starter kits usually come with basic equipment and 1 beer package, but if you get with a group you may realize you want to start out more advanced with their info and help