treating hog casing



  • A recipe that i have says to soak the hog casings in white vinegar and water. My question is, “what does the vinegar do for the casing?”


  • Walton's Employee

    @Robert-Tartaglia Generally vinegar was added to the water to help reduce the smell. In my opinion, if you are just stuffing them the casings don’t require them nowadays, if you are boiling them then I might and add some. Some people also say it makes them more tender but this is debatable.



  • I have found that putting some vinegar or lemon, will definitely help with the smell, but I have found that the addition of either or helps soften and make the casing more pliable and much easier to work with.
    After some trials, I’m hooked on using lemon juice, about 1/4 a cup per qt of water.


Log in to reply
 


Recent Posts

  • K

    @Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.

    let us know if any of this is helpful.

    read more
  • T

    @Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy

    read more
  • @Dave-R Interesting. I would have not expected that much difference between the two.

    read more

Recent Topics


Who's Online [Full List]

7 users active right now (0 members and 7 guests).

Board Statistics

Our members have made a total of 6.6k posts in 1.3k topics.
We currently have 5.2k members registered.
Please welcome our newest member, Faith Fellowship.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

7
Online

5.2k
Users

1.3k
Topics

6.6k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.