How do you get sheep casings on a stuffer tube?
Gravydave last edited by
I have a 5lb manual stuffer. It has plastic tubes, but I can not get sheep casings to open up to slide on the tube. What is the trick?
Gravydave: Do you soak your casings first. I soak them for about a half hour in warm water and rinse and put back in warm water. Then I give the stuffer tube a light shot of Pam cooking spray and sometimes it helps to trim off an inch or two to give you a good edge to start from. Hope this helps.
derhuntr last edited by
we soak our casings in warm water and apply a liberal amount of vegetable oil when feeding it onto the stuffer tube. Hope this helps!
Like @mdseaside said, make sure you rinse, soak, and flush the casings first. Trimming off a inch or so to get a good edge could help as well.
If just using your hands to try and get the end opened up doesn’t work, try to find something with a blunt end so you won’t tear the casing to help open up the end of the casing with. You might just need something smaller than your fingers to be able to manipulate the casing opening.
Other than that, have you ever tried using collagen casings? I definitely prefer collagen for just about every application. You don’t get the curved appearance to the sausage, but I think collagen is a lot easier to work with, but it can depend on exactly what kind of sausage you are making and your own personal preferences.
Gravydave last edited by
@austin Thankyou…my trouble is opening up the ends. I will use your advice.
Boone last edited by
I use pre-tubed casings. Cost a little more but less frustrating for me.
faan1010 last edited by
Just soak the casings in warm water for at least 10 minutes and rinse each one under running warm water before using it.
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.