Sausage Casings 103 - Preparing Your Casings


  • Walton's Employee

    Sausage Casing

    Sausage Casings 103 - Preparing Your Casings

    Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!

    Beef Middles
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    Preparing Casings

    These casings are all made from different materials, are best suited for different products and have different preparation requirements.

    Edible Collagen

    Most types of collagen are edible and require no preparation or cleaning before being ready for use. All you have to do is take them out of the package, put them on the stuffing tube and stuff them, the moisture from the meat will rehydrate them during the cooking process so they will not have that tough dry texture that they do before being used.

    Inedible Collagen

    For nonedible collagen, the rule of 15s comes into play. They must be soaked for 15 minutes in a 15% salt solution that is 15° C (59° F) before they can be used for stuffing. With any type of collagen blowouts are of medium concern, you need to make sure you don’t overstuff your casings or you will have blowouts either during stuffing or when linking.

    Cellulose Casings

    Cellulose Casings are made from plant material and are ready for use right out of the package, just put them on the stuffing tube and begin stuffing. These casings are inedible and must be removed either before or after the cooking process. Luckily they have a thick black stripe down them to allow you to easily determine if the casing has been removed or not. These casings are very strong and blowouts are not a concern.

    Fibrous Casings

    Fibrous Casings are a dried paper-like casing that needs to be rehydrated before they are suitable for use. To do this fill a bowl with 80-100° and let them soak for 30-60 minutes. When they are ready for use they should be pliable but not soggy. We recommend that you only soak as many casings as you will need but if you do soak too many you can simply allow extras to dry out and then use them again in the future. Fibrous Casings are very strong and blowouts should not be a concern.

    Natural Hog or Sheep Casings

    100 Yard “Hank” - If you purchased the 100-yard hank of hog or sheep casings you only need to rinse the outside and then soak the casings in hot water for an hour, there is no need to flush them. Natural casings are a natural casing and therefore they are prone to blowouts, you need to be careful not to overstuff the casings or you can have blowouts either when stuffing or when linking.

    Home Pack - If you purchased home pack hog or sheep casings they will be in a bag and packed with salt. You will need to flush these casings by allowing water to run all the way through them, then you will need to rinse any salt off of the outside of the casing and then soak them in hot water for 1 hour prior to stuffing.

    Tubed Natural Casing - If you have the tubed sheep or hog casings they only need to be soaked as well as they have been flushed already. When loading these onto the stuffing tubes you will place the plastic sleeve over the tube and then thread the rest of the casing on. Once your casing is fully loaded you need to grab the plastic sleeve and pull it out from between the casing and the tube, it should all come out fairly easily.

    Shop waltonsinc.com for Collagen Casings

    Shop waltonsinc.com for Fibrous Casings

    Shop waltonsinc.com for Natural Casings


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  • B

    Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas

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  • T

    Tom T from Boise, ID

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  • D

    Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…

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  • D

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