Author Topic: Sausage Casing Question  (Read 15812 times)

Offline deb415611

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Re: Sausage Casing Question
« Reply #15 on: December 21, 2008, 04:43:07 am »
Thanks Habs!  I will read those. 

I'm liking the sausage making.   After Christmas I want to experiment with some "healthy" sausage.  As much as I love regular sausage I should not eat it.  For awhile I was able to buy some chicken breakfast sausage that was really good - it was heavily spiced and the texture was good- and the family would eat it.   I would love to duplicate it.   I have also had my eye on the turkey/cherry sausage in Charcuterie although I think this one has pork fat in it.   

Offline pensrock

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Re: Sausage Casing Question
« Reply #16 on: December 21, 2008, 04:57:08 am »
I've kept well salted casings from one year to the next with no problems at all.

Offline deb415611

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Re: Sausage Casing Question
« Reply #17 on: December 21, 2008, 05:02:49 am »
Thanks pens!

Offline deb415611

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Re: Sausage Casing Question
« Reply #18 on: December 21, 2008, 05:28:45 am »


Man, I've really hijacked this thread.  I'm sorry Deb and I didn't even do a dang thing to help you with your question.  My gosh, I've really gotta find a job soon.  Even I'm finding myself unbearable.............

SD
[/quote

the hijacking was not a problem ;D I kind of took the hijacking further anyways.   And we (or at least I) don't find you unbearable!

Offline Father Tom

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Re: Sausage Casing Question
« Reply #19 on: December 23, 2008, 10:44:23 am »
Hi Deb

I traveled international for years and always carried salted casings with us.  As long as there is enough salt to partly cover they will last for years in the frig..  As a mater of fact i had some for 4 years and they were still good.   
If you want to have fun try going through foreign customs with a container full of white powder (Dextros) plus zip lock bags full of other sausage mixes.  Fun & Games.

Merry Christmas to all

Tom