Buying Casings?
Buying Casings?
Going to get into emulsifying and making sausages this year, it's a step up for me.
I wish I could find natural casing in smaller bags, because I like to test different sizes on different meats, but that's not working out, seems for the most part everyone sells big "Hanks", and I do like the smaller plastic bag varieties for testing purposes.
Anyway, so I guess I'm stuck spending at least $35 bucks to get what I'm looking for.
What I'm looking for is a hotdog casing, I don't like big fat franks, I like a thinner frank and I thinking 22-24mm (7/8"-1") Natural Sheep Casings.
I planning on purchasing from Sausagemaker at around $38 bucks, best price I found.
But before I buy, thought I'd do a shout out and ask, does anyone know where I can buy just a small bag for trial in that size?
I wish I could find natural casing in smaller bags, because I like to test different sizes on different meats, but that's not working out, seems for the most part everyone sells big "Hanks", and I do like the smaller plastic bag varieties for testing purposes.
Anyway, so I guess I'm stuck spending at least $35 bucks to get what I'm looking for.
What I'm looking for is a hotdog casing, I don't like big fat franks, I like a thinner frank and I thinking 22-24mm (7/8"-1") Natural Sheep Casings.
I planning on purchasing from Sausagemaker at around $38 bucks, best price I found.
But before I buy, thought I'd do a shout out and ask, does anyone know where I can buy just a small bag for trial in that size?
Some of the retailers sell what is referred to as shorts, smaller packs usually meant for around 25lbs of sausage. But I guess it's up to you to check each one out individually. Casings in smaller packs are also available from Cabela's and Amazon, but usually are quite expensive. You can get dried hog and sheep casings from China, through Ali Express, free shipping, but you have to wait 2 months for your order.
Re: Buying Casings?
That's exactly what I use. It's a perfect size.Kijek wrote:What I'm looking for is a hotdog casing, I don't like big fat franks, I like a thinner frank and I thinking 22-24mm (7/8"-1") Natural Sheep Casings.
The last time I made salamis, I noticed that the summer sausage casing peeled off nicely where as the krakowska was glued on. Both of them, once they were finished smoking, were submerged in ice cold water for about 20 minutes. These casing werent anything special.
My Q is, do I need to use a different casing for KK so it doesnt stick, maybe a protien lined one?
My Q is, do I need to use a different casing for KK so it doesnt stick, maybe a protien lined one?
JjNUrK
Coincidentally,
I received the dry 23mm casings that I had ordered through AliExpress .
Last year I ordered the supplier's minimum order quantity of 20 meters. He supplies them in 2 meter lengths.
I found them to be good, a great value for the money, though some of them did have a few holes.
The next time I ordered 100 meters, same quality.
Today I received the 1000 meters I ordered.
This was the supplier
I received the dry 23mm casings that I had ordered through AliExpress .
Last year I ordered the supplier's minimum order quantity of 20 meters. He supplies them in 2 meter lengths.
I found them to be good, a great value for the money, though some of them did have a few holes.
The next time I ordered 100 meters, same quality.
Today I received the 1000 meters I ordered.
This was the supplier