Beef Middles (60/65mm) Capacity

rgauthier20420 · Post by **rgauthier20420** » Thu Aug 14, 2014 14:51

I've been trying to find somewhere online that lists how much meat can feet in 1 foot of beef middles, but I can't seem to find it anywhere. Anyone have any information on this?

Chuckwagon · Post by **Chuckwagon** » Thu Aug 14, 2014 15:58

See: Page 106 of the third edition of "Great Sausage Recipes And Meat Curing" by Rytek Kutas

rgauthier20420 · Post by **rgauthier20420** » Thu Aug 14, 2014 16:00

Chuckwagon wrote:See: Page 106 of the third edition of "Great Sausage Recipes And Meat Curing" by Rytek Kutas

Don't have it.

Chuckwagon · Post by **Chuckwagon** » Thu Aug 14, 2014 16:03

What size beef middle are you using? I'll look it up for you.

rgauthier20420 · Post by **rgauthier20420** » Thu Aug 14, 2014 16:04

Chuckwagon wrote:What size beef middle are you using? I'll look it up for you.

They are the largest size from Butcher Packer. I believe it's 60/65. Trying to see approx what would fit in 1 ft. Thanks CW!

Chuckwagon · Post by **Chuckwagon** » Thu Aug 14, 2014 16:11

In 6.5 (large) that is 18-20 inches long, you can stuff about 3 lbs.

rgauthier20420 · Post by **rgauthier20420** » Thu Aug 14, 2014 16:14

Chuckwagon wrote:In 6.5 (large) that is 18-20 inches long, you can stuff about 3 lbs.

6.5 inches in diameter? Definitely not what I've got. I probably didn't list it right. Here's a link to what was ordered. Hopefully it'll help.

http://www.butcher-packer.com/index.php ... 96b272f987

Post by **Bob K** » Thu Aug 14, 2014 16:28

Things will vary on how tight you stuff them and also they are a natural product and size will vary a little casing to casing.

So your results will vary. And just what CW said approx 1.5 - 2 lb per foot. (65mm large diameter casing)

Prepare extra casings you can always re-salt and re-store them as long as they were not in contact with meat mix.

rgauthier20420 · Post by **rgauthier20420** » Thu Aug 14, 2014 16:32

Bob K wrote:Things will vary on how tight you stuff them and also they are a natural product and size will vary a little casing to casing.

So your results will vary. And just what CW said approx 1.5 - 2 lb per foot. (65mm large diameter casing)

Prepare extra casings you can always re-salt and re-store them as long as they were not in contact with meat mix.

Ok. Thanks Bob. I wasn't sure if the 6.5 CW put meant inches, but it must be some other reference that means the size I'd put. I'll be doing 5 lbs of Andouille in the middles, so I'll prep 4 ft worth for stuffing to be on the safe side.

Thanks again guys!

Post by **redzed** » Thu Aug 14, 2014 18:14

But is Andouille not made in 30-40mm hog casings? Usually sliced into bite sized pieces and served in gumbo. 65mm middles won't work very well in that. And while the beef casings are "edible" they are not eatable.

I'm currently working through a bundle of 50mm middles and get approximately 400-450g into a 25-30cm length. Beef middles can also burst if you stuff them too tightly.

rgauthier20420 · Post by **rgauthier20420** » Thu Aug 14, 2014 18:35

redzed wrote:But is Andouille not made in 30-40mm hog casings? Usually sliced into bite sized pieces and served in gumbo. 65mm middles won't work very well in that. And while the beef casings are "edible" they are not eatable.

I'm currently working through a bundle of 50mm middles and get approximately 400-450g into a 25-30cm length. Beef middles can also burst if you stuff them too tightly.

My dad picks up what I can an Andouille log when he does traveling work in the lower part of west Louisiana. It's definitely larger than hog casings, so I thought it might go good into this type of casing. I believe Andouille is traditionally stuffed into beef middles that are 1.5"-2", but I've got the 2.5" I think. It's big enough that we quarter it when adding it to gumbo. Maybe I'll do just a smaller batch and see how it comes out.

Darwin · Post by **Darwin** » Fri Aug 15, 2014 03:39

Mr Gauthier is correct, many of the old traditional butchers stuffed Andouille into beef middles. (many now use pork) Now a days any sausage with a bit of cayenne and smoke is called Andouille. Johnsonville even has a package of 2 big hot dogs labeled Andouille.

Post by **redzed** » Fri Aug 15, 2014 04:26

I guess I just haven't been around andouille enough since most of the ones I've seen were in narrower hog casings. Heck and I can't even pronounce andouille. Everytime I try my tongue gets into a knot and I'm speechless for hours!

rgauthier20420 · Post by **rgauthier20420** » Fri Aug 15, 2014 14:23

Darwin wrote:Mr Gauthier is correct, many of the old traditional butchers stuffed Andouille into beef middles. (many now use pork) Now a days any sausage with a bit of cayenne and smoke is called Andouille. Johnsonville even has a package of 2 big hot dogs labeled Andouille.

It really is a shame that having the word Andouille on a package of sausage is more marketing based rather than the actual sausage itself. But that's the case for almost all sausage out at the grocery it seems. You either need to make it yourself to get an authentic product or find a local sausage shop or deli that makes their own and stays true to the ingredients and process. I don't have any in my area, so I decided to make my own. Now, I'll never go back!

Post by **redzed** » Fri Aug 15, 2014 16:11

rgauthier20420 wrote: You either need to make it yourself to get an authentic product or find a local sausage shop or deli that makes their own and stays true to the ingredients and process. I don't have any in my area, so I decided to make my own.

Exactly! You hit the nail right on the head! That is the reason why most of us are here and the reason Wedliny Domowe came into being.