Posts made by BarbecueJim

Chef not in San Diego. all the fires are further north

Chef San Diego CA

pr0wlunwoof that’s a really good question. I too would like to know the answer to that question.

Jonathon thanks for the advice. I will give them a try

Got it. Thanks

Ok now I know about the different types and I have confirmed I want to use hog casings. How do you determine the size you need. Is it based on the size of the filling nozzle on my stuffer, or is it based on the size of the sausage you want?

Thank you

Hi all,
I am just beginning the learning process of making my own sausage. To start I will be using a Kitchenaid stand mixer for mixing, grinding, and stuffing because that is what I have. My question is how do you decide what casing to use? I’m pretty sure I want natural hog casing, just unsure what size to get. I plan on making a beef/pork sausage for smoking. Thanks for your guidance