Douglas Moore last edited by
What’s the best casing for breakfast sausage?
AdamCA last edited by AdamCA
@douglas-moore I’ve used the 21 mm fresh collagen casings when making breakfast sausage and that works out perfectly.
@Douglas-Moore I agree with @Boudreaux, 21mm fresh collagen casings are the easiest to use and I think they have a better snap then sheep casings. If you are looking to go with a Natural Casing then you would want to look at the smallest sheep casings which are generally the 22-24mm Sheep in either the entire hank or you can get that size in a HomePack as well. The home packs will stuff somewhere in the vicinity of 15 lb of breakfast sausage. You need to rinse and soak the Sheep Casings and if you go with the Home Pack you also need to rinse the inside.
Check out this post https://meatgistics.waltonsinc.com/topic/780/sausage-casings-103-preparing-your-casings for some more information on preparing the casings before they are used.
Let us know if you need anything else!
@rodneycaudill ok ok, y’all are convincing me. I will look more at the vacuum chamber. Thanks for y’alls input!
I bought a chamber vacmaster vp 120 from waltons over a year ago, and it works great. just don’t get nothing inside the bag where it seals the bag.
We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]