I'm fixing to order some casings from Butcher & Packer to make Walleye's Kielbasa and have enough to make an order.
There is so many types and sizes of casings that on dial up it will take a week to look at all of the pages :o
So what is the difference between Collagen Sausage Casings, Fibrous Casings, and Natural Casings?
What is the easiest for a neophyte to start with? And is the 38mm diameter good for Kielbasa?
And how many cups is one pound of soy protein concentrate?
Thanks
John
Soy protein is 4 cups to 1 lb
1 oz is 3 Tbs
Fiberous casings are cellulose impregnated paper. Must be soaked in water for 1 to 2 hours before being stuffed.
Collagen is an edible casing made from beef protein
Natural hog, sheep and beef casings are cleaned intestins. Thess are packed in salt and must be soaked and rinsed inside and out before stuffing. Once rinsed soak with some vinegar to make the veins more transparent (more eye appealing)
Depends on what size sausage your going to make, like sticks use collagen in 17 to 19mm. Summer sausage use fiberous in 1 1/2 x 12 or 20" long
Natural use for like fresh sausages, smoked chorizo ect.
nepas
Thanks
John
Hi John!
Being fairly new to this myself, out of the three I would say the natural casings are the most "user friendly".
Like Nepas says they do require some prep but I think they are more forgiving and less likely to break when over stuffed.
Which happens sometimes :D
Good luck on your batch of Walleye's Kielbasa, remember we'd love to see pictures when you done!
Carolyn
Carolyn,
Scott and I were just looking at a few of your recipes that he had saved this afternoon. They sure look tasty.
I'll take some pictures for sure. My 11lb stuffer is on the way... I wonder who can make me some custom stuffer tubes for it? :?
John
Quote from: BigJohnT on July 23, 2009, 06:44:58 PM
Carolyn,
Scott and I were just looking at a few of your recipes that he had saved this afternoon. They sure look tasty.
I'll take some pictures for sure. My 11lb stuffer is on the way... I wonder who can make me some custom stuffer tubes for it? :?
John
So you ordered it tonight....nice, now of course I am a little bit jealous...did you go with the one from northern tool? I know a guy for that custom tube ;) he just happened to make me a 1" diameter Nepas super tube today. ;D
Hey John
You'll like the kielbasa for sure. ;)
My favorite casings to use is hog casings anywhere from 32 to 38 mm.
It's all good! :D
Mike
Quote from: smokeitall on July 23, 2009, 08:29:32 PM
Quote from: BigJohnT on July 23, 2009, 06:44:58 PM
Carolyn,
Scott and I were just looking at a few of your recipes that he had saved this afternoon. They sure look tasty.
I'll take some pictures for sure. My 11lb stuffer is on the way... I wonder who can make me some custom stuffer tubes for it? :?
John
So you ordered it tonight....nice, now of course I am a little bit jealous...did you go with the one from northern tool? I know a guy for that custom tube ;) he just happened to make me a 1" diameter Nepas super tube today. ;D
:D :D :D :D
I was just going to say I think SIA is the custom source for custom tubs.
Wow! With an 11 pound you're going to be able to crack out a lot of sausage in a very short amount of time.
Thanks for the kind words, too!
Carolyn
Quote from: Caribou on July 23, 2009, 09:55:44 PM
I was just going to say I think SIA is the custom source for custom tubs.
Wow! With an 11 pound you're going to be able to crack out a lot of sausage in a very short amount of time.
Thanks for the kind words, too!
Carolyn
Carolyn,
I'm the guy who makes them for SIA 8) I was just being funny...
John
Big John,
Enjoy your sausage making....... there are some great recipes in this forum.
I used my custom tube to do some snack sticks last weekend & it works awesome - THANKS!
Deb
Quote from: smokeitall on July 23, 2009, 08:29:32 PM
So you ordered it tonight....nice, now of course I am a little bit jealous...did you go with the one from northern tool? I know a guy for that custom tube ;) he just happened to make me a 1" diameter Nepas super tube today. ;D
I went with the one from Homer Depot. You'll have to show me how it works while we brew a 15 gallon batch of beer one day.
John
Quote from: deb415611 on July 24, 2009, 03:37:15 AM
Big John,
Enjoy your sausage making....... there are some great recipes in this forum.
I used my custom tube to do some snack sticks last weekend & it works awesome - THANKS!
Deb
Cool
John
Quote from: BigJohnT on July 24, 2009, 03:33:47 AM
Quote from: Caribou on July 23, 2009, 09:55:44 PM
I was just going to say I think SIA is the custom source for custom tubs.
Wow! With an 11 pound you're going to be able to crack out a lot of sausage in a very short amount of time.
Thanks for the kind words, too!
Carolyn
Carolyn,
I'm the guy who makes them for SIA 8) I was just being funny...
John
:D :D :D
Carolyn
John
I see you are getting a new smoker and stuffer
But where is the new grinder ;D
Good luck on your new sausage adventure
I have two grinders now... a Kitchen Aid attachment and one that came with my wife when I married her.
John
That little K.A. grinder works great for doing small taster batches.
I have one myself.
Thats a good deal a wife and a grinder in the same package :D
She came with a chain saw and a bass boat too ;D
and she has more camo than I do...
John
Quote from: BigJohnT on July 24, 2009, 09:52:25 AM
She came with a chain saw and a bass boat too ;D
and she has more camo than I do...
John
My kinda girl ;D
We sold the bass boat and got a Goldwing... easier to get out and put up.
John
Quote from: BigJohnT on July 24, 2009, 09:52:25 AM
She came with a chain saw and a bass boat too ;D
and she has more camo than I do...
John
You should post the doe-asourus that she got the season before last. Very impressive sized doe!
Quote from: OU812 on July 24, 2009, 09:50:13 AM
That little K.A. grinder works great for doing small taster batches.
I have one myself.
Thats a good deal a wife and a grinder in the same package :D
I pulled that grinder out... it's been in the box since we were married all those many moons ago. I don't think it will grind a hot dog if I cut it up first :o Looks like the K.A. is up for that task for now.
John
Quote from: smokeitall on July 24, 2009, 02:48:27 PM
You should post the doe-asourus that she got the season before last. Very impressive sized doe!
That one was
a lot bigger than the Bamby she got the year before that...
John
Must be raining down there to, figured you'd be out for a ride on the Goldwing this morning.
We worked all day Saturday but went for a nice ride to Alley Springs Sunday... about 225 miles round trip.
The Sportsman 11 Lb stuffer showed up from Homer Depot today undamaged. It's HUGE :o It's about 25" tall but seems easy to work the high gear moves the plunger up in 5 1/2 cranks. The hopper just pulls out from the top and is sitting on two pins on the bottom. It is made or imported by Buffalo... and has a 2 1/16" diameter disk.
Now if I had a smoker there would be some Kielbasa in the works soon.
John
I got some 38mm collagen casing to do the Kielbasa with... The only thing it says in the Kutas book is that they need to be refrigerated at 50°f or lower.
Do I have to do anything with them before I stuff them?
Everything is here except the Bradley :'(
John
Not sure about the Kielbasa question, hopefully mike will be along soon for that one.
I can't believe the smoker is not there yet, man that sucks. Hopefully it will be there by tomorrow so I can check it out when I am down there.
SIA
Mix the meat with your seasonings, then fridge overnight. Then stuff casings the next day.
nepas
Thanks,
So just tie a string on the end to close it up and stuff then twist?
So do you store the collagen casings in the refrigerator?
Scott are you coming down here Wednesday?
John
On a natural casing I tie a knot in the casing. On a collagen casing I use butchers twine.
you do not need to store either casing in the fridge, I store the natural casings packed in salt in the fridge.
Yes I am coming down tomorrow (Wed), I thought the other John told you.
SIA
Quote from: BigJohnT on July 28, 2009, 03:33:04 PM
I got some 38mm collagen casing to do the Kielbasa with... The only thing it says in the Kutas book is that they need to be refrigerated at 50°f or lower.
Do I have to do anything with them before I stuff them?
Everything is here except the Bradley :'(
John
Besides keeping them refrigerated, you may need to replenish some salt, as you use the casings. Use only kosher or pickling salt, avoid salt with additional chemicals and iodine added.
I don't know it this has been mentioned, but if they are salt packed you need to soak them in temped water for about 20 minutes or so. If you skip this step your sausage will be salty, and the casings will be tougher. It's an extra step, but also try to rinse the inside of the casings out. If you want clearer casings add some vinegar in the water, there are also claims that the vinegar helps keep the casings from getting tough.
Habs has ya on the casings and the vinegar. I have found on the warmer days when i use collagen that it gets oily from the heat so i keep mine vac sealed and in the fridge.
nepas