jwhcrs I think you were looking for someone to post a homemade PSS seasoning? If that’s the case I don’t remember one ever being posted here. I did use the search feature and I entered “cup” thinking that if someone did post a recipe like that they might have used cup as a measurement. I found a few but nothing that was PSS. If you’re interested you could try looking through cup and then maybe do teaspoon or tspn or tablespoon?
Natural Sausage Casings
Matthew Hoffman last edited by
Natural Casings size for most sausage
What is “30-32mm hog casings,” Alex.
I kid. I kid. However, those probably are the most versatile. If you want something more traditional for kielbasa or something similar, then you might want larger hog casings. If you want frankfurters or something along those lines, then you probably want sheep casings.
No matter what, I highly recommend the tubed casings. They make life much, much easier (and word is that they are a better pick of the casings as well–more uniform and less holes).
I like the 30-32mm size. I use it all the time. I almost never use a casing for breakfast sausage, just patty it up.
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Most common casings for me are the hog 30-32 and sheep casings. I have gone larger and smaller in both depending on types of product. Then there are bladders and bungs…
Mathew, I use 20-22 sheep casing for breakfast sausage, 30-32 for brats and Italian sausage and 32-35 for Kielbasa. Hope this helps