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zackgirton6
06-02-2018, 09:24 PM
Iím looking to make homemade sausage... can someone point me in the right direction on what I should get for hog casings?

Forged
06-02-2018, 09:37 PM
I usually order from saracuse casing. Quality casings and easy to use since they are pre tubed.

kfdvm
06-02-2018, 09:48 PM
There are different size depending on what sausage
Italian 32-35mm
Polish 35-38mm
Breakfast 28-30mm
Chorizo 38-42mm
Does that help?

zackgirton6
06-02-2018, 09:55 PM
There are different size depending on what sausage
Italian 32-35mm
Polish 35-38mm
Breakfast 28-30mm
Chorizo 38-42mm
Does that help?

I mean I guess I have no idea what Iím doing here... I want to make a spicy sausage and smoke it... but I have zero idea what Iím doing

Joshw
06-02-2018, 10:59 PM
Check out this post. Any of the books listed in IamMadMan's post, in this thread, https://www.bbq-brethren.com/forum/showthread.php?t=257075&highlight=sausage+boo , will be a good way to get started. I have them all, and personally think Charcuterie is a good book. It is geared more to the newbie, and works in smaller batch recipes.

IamMadMan
06-03-2018, 05:52 AM
Depending upon what type of sausage you are making will determine the diameter of the casing you should use, as kfdvm has pointed out.


Keep in mind that you can buy hog casings in bulk packed in salt, they have to be soaked and rinsed well before using.



They also sell pre-tubed casings that only require rinsing before use. Although the pre-tubed are more expensive, some feel they are well worth the convenience on and easy load on the tube.


Sausage Maker Website (https://www.sausagemaker.com/searchresults.asp?Search=hog+casings&Submit=)




I would suggest doing some reading before you make the leap so you have an understanding of some of the processes...... Keep in mind there are many different types of sausages; some are made and cooked fresh, some contain a cure so they can be safely smoked, while others are cured and dried. It is important that you follow the recipe using exact amounts as well as the proper procedures to maintain a safe meat product. When in doubt read and read again, and ask questions if you need to.

There are many great books and guides on curing meat and sausage making. I am sure almost everyone who posts may have a few recommendations for books on the subject. In my opinion, these are by far the best books for basic and advanced sausage making. They start with the basics and move forward to help you master the craft of curing and sausage making. Contains true recipes before the use of chemical enhancers/additives, and fillers were added to stretch the amount of commercial production.

While there are many books out there that all contain enough information to get you off to a good start, there are a few books that I would highly recommend.


First Recommendation..

Home Production of Quality Meats and Sausages by Stanley Marianski and Adam Marianski
http://ecx.images-amazon.com/images/I/51%2B6GpQIrQL._AA160_.jpg

This is a book that covers everything from making a smokehouse, to curing meats, and making sausage. Very easy to read with a great collection of recipes and techniques for the beginner. This book is actually two other books ("Meat Smoking And Smokehouse Design" and "Polish Sausages, Authentic Recipes And Instructions") combined into one single book plus more on making sausage and curing meats. Most are simple one Kilogram recipes, so you can make a small batch of the product before deciding to make a large batch. This also makes it easier to make a larger batches with easy multiples. The use of a metric scale in sausage making and curing makes the process much more accurate and provides a consistent product time after time.


Second Recommendation..

Great Sausage Recipes and Meat Curing by Rytek Kutas and Ben Kutas
http://ecx.images-amazon.com/images/I/51HsqN0YTgL._AA160_.jpg

This is often called the definitive book on sausage making. The explanation of how cures work, and what they are for, just this understanding to a beginner is worth the price of the book. However the smallest quantity the recipes is for ten pounds, so a beginner will have to properly calculate and scale down the recipes. The book is equally helpful to the beginner or the advanced. Some of these recipes are a little too salty for my taste, but I just make a note in the book and reduce the salt in the next batch. The book also contains a some stories that are entertaining. *** DO NOT BUY THE BOOK / DVD COMBO, in my opinion the DVD is completely worthless, even to a beginner, but that's just my personal opinion.


Third Recommendation..

Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn
http://ecx.images-amazon.com/images/I/51Xa69CUiVL._AA160_.jpg
This is a great book, although it lightly touches the basics, I feel the book is more for an intermediate or advanced sausage maker. Most recipes are in five pound batches, but I suggest you scale them down to try them before making a large batch. You'll find that you will have to tweak a lot of the recipes to your individual liking / tastes. This book takes sausage to the next level with using some top shelf ingredients as well as some hard to find ingredients to make sausages that could be considered in the "gourmet" classification. Michael Ruhlman has many proven recipes, but you must have an understanding of the basics before you try to get into the gourmet type recipes contained herein. Some of the recipes are a little heavy handed with salt and sometimes what I would consider heavy cure. So do your own calculations and make notes accordingly in the margin.



Also keep in mind that there are many great resources on the World-Wide-Web (Internet), but reference books are always good for checking factual information when in doubt.

I would stress to all beginners to use only a tested and proven recipe from a reliable source, there are many recipes I have found on the Internet that I would have concerns about. Just because it's out there doesn't mean it is correct. Also the use of an electronic scale that also has a metric mode is an invaluable must have. The weighing of the cure is critical to food safety, so if everything is properly weighed and not measured, you will have a great product in the end.

Here is a brief guide to what basics are needed to make your own sausage.
http://www.lets-make-sausage.com/Sausage-making-equipment.html


Resources for tested recipes:

Wendliny Domowe - Meats and Sausage (Based on some of Marianski teachings/recipes):
http://www.meatsandsausages.com/
http://www.meatsandsausages.com/sausage-making

Len Paoli's Recipe site
http://lpoli.50webs.com/Sausage%20recipes.htm

The Spicy Sausage
http://thespicysausage.com/sausagemakingrecipes.htm

Sausage Mania
http://www.sausagemania.com/tutorial.html

Lets Make Sausage
http://www.lets-make-sausage.com/Sausage-making-equipment.html

Sausage Making Org
http://forum.sausagemaking.org/

Northwest Smoking
http://web.archive.org/web/20010214020112/http:/home.att.net/~g.m.fowler/frame/Sausage1.htm


Sausage Recipes from Stuffer's Supply Company in British Columbia, Canada
https://kickam2.com/sausage/sausrecp.pdf

Sausages West
http://sausageswest.com/7-recipe-index/
http://sausageswest.com/sausage-making-sausage-recipes-sausage-making-hobbyists/not-sausage-making-home-page-close/index/

and so many more....

.

ModelMaker
06-03-2018, 07:17 AM
WOW!! Ask and you shall receive.
A lot of extra effort, thanks from all of us budding newbies.
Ed

mikemci
06-03-2018, 08:14 AM
IamSausageMan would be a better user name for Robert, he is the go to member here. Pay close attention to his advise and you can't go wrong!

thirdeye
06-03-2018, 10:32 AM
I've had the best quality, most choices and consistent sizing from the professional sites like Syracuse Casing, Butcher Packer, etc. In a pinch I will buy casings from my grocery stores (usually kept in back not in the display cases) but I plan on culling about 10% because of thick gut, perforations etc. Some of the worst ones I've purchased were sheep gut from a sporting goods store, packed in a brine and shelf stable. These were the hardest casings to work with I have ever used.

Swine Spectator
06-03-2018, 10:58 AM
I use Syracuse Casing and Sausagemaker.com for supplies.

Sausagemmaker sells some good pre-mixed seasonings also.

David

EdF
06-03-2018, 01:48 PM
sausagemaker.com and Butcher & Packer are both reliable. I'm sure the other recommendations are too!