Cured Sausage 105 - Casings For Smoked Sausage
Cured Sausage 105 - Casings For Smoked Sausage
Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have!
What Are Common Styles Of Casings?
Smoked Sausage covers a wide variety of products, technically snack sticks and summer sausage would fall under this category. For our purposes today though we are talking about a bratwurst like product that is going to have cure added to it and will be smoked in a smoker. The type of casing that is used for this will be important as not all collagen casings are suitable for this.
The two most common styles of casings for this type of sausage are Collagen and Natural Casings like Hog or Sheep intestines. Collagen Casings come in 3 different styles, Fresh, Clear and Smoked. For a smoked product, Fresh Collagen should not be used, they won’t stand up to being hung in the smokehouse like Clear and Smoked will.
What Are The Sizes Of These Casings?
Collagen - Smoked Sausage will generally be 30mm or larger. Both Clear and Smoked Collagen have many options above this size.
Natural Casings - Smoked Sausage like Boudain or Kielbasa will almost always be 32-35mm or larger. However, you could make a strong argument that Hot Links belong in this category and those can be as small as hotdogs, around 26mm. So for natural casings, they can range from 26mm sheep casings all the way to 42mm hog casings.
How Are Casings Prepared For Use?
If you are using collagen casings there is no preparation necessary, simply remove them from the package, load them onto your stuffing tube and begin stuffing.
For Natural Casings you will need to rinse the salt off of the outside of the casing with clean running water and then soak them for 60 minutes in warm water before they are ready for use. If you purchased your natural casing in a “home pack” you will also need to flush the inside of the casing by running water through the middle of them. Then you load them on to your stuffing tube and you are ready to stuff.
Advantages and Disadvantages
The main advantage of collagen is the convenience, no preparation is needed for these casings to be ready to use. Another benefit from collagen is uniformity, they will be the same diameter throughout the entire run, this is especially important for commercial processors. Collagen casings are also less prone to blowouts than natural casings are. The biggest drawback of collagen is that it does not accept a twist as natural casings will. You can twist them and they will stay that way until you go and cut them at which point they will unravel and open slightly.
The main advantage of Natural Casings both hog and sheep is that they will accept a twist and once cut they will remain closed. Some people also prefer the snap of natural casings. The biggest drawbacks are the difficulty in getting them ready and the fact that they are prone to blowouts.
Other Styles Of Casings
Cellulose Casings can be used for skinless smoked sausage products like some types of hot dogs. Cellulose is made from plant material, is very strong, smoke permeable and even has a black stripe down the side to let you know if the casing has been removed or not.
*For beginners I always recommend collagen casings over cellulose or natural hog or sheep casings. They require less work and make the entire process less complicated and the fewer complications the better!
@Jonathon great advice, keep it simple
Big John's Pizza Dough Recipe
Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Ingredients
During one of our recent livestreams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker.
So his recipe called for 4 cups of King Arthur all-purpose flour but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt and 1/4 cup of olive oil.Steps for Dough
Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in and then transfer to a clean oiled bowl, cover with some plastic wrap and let it sit for an hour. Then put it in the fridge overnight.
Then the next day make another batch and mix them together, this was a tip from him that really seems to work out well! Then you can split them into batches and you can freeze them for up to 3 months but just know that he says the longer you leave them in the freezer they will not be as good!Cooking Directions
Now, we are using a pizza stone so we are warming it up for an hour at 500°. I like to form the dough into a circle, now I am not perfect at this so it is more of a circle like shape than a true circle and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind.
Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks, it is very good on pizza. We have cut our pepperoni pretty thin and we will put a good amount of that on top of the cheese.
Then lower the temp to 400 put your pizza in there and cook for about 8-10 minutes or just until the pizza dough is as hard as you like it and just as the cheese starts to turn brown in a few spots.Shop waltonsinc.com for Excalibur Shakers Shop waltonsinc.com for Round Baking Stone Watch WaltonsTV: Big John’s Pizza Dough Recipe
Garlic Romano Wing Shake Spice Round Baking Stone
It could be somewhere in the area I highlighted in green.
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