Question for the sausage makers here!

[blazinfire]

So I still have 120+lbs of pork butt in the deep freezer. I'm ordering some premixed seasonings for fresh sausages. I can not get casings locally unless I go buy a premixed box of hi-mountain bratwurst kit which I don't care for the seasoning much. But I've only done it for quick access to casings.

Where is the best place to buy natural casings? If I buy more than I use how do you store casings? Most smaller packs I believe comes vac sealed dried with salt.

Has anyone used 32mm collagen casings? I know you can't link them and I'm pretty sure your forced to tie links if your planning on linking them. But that's about all the information I can get from people. Can someone give me more details about the differences you have if you use collagen casings instead of natural? Like how do they cook? Do they bust easy on over a fire? I know cooking in a hot skillet they burst real easy.

 

[Jason TQ]

Amazon sells them for a decent price. Or check out this site. To store opened casing that come in the sealable packages I normally just keep them salted an into a zip loc back and into the fridge. Never an issue. I primarily buy hog casings from Academy since they are close.

If you are going to make all 125lbs then buying a hank online might be the way to go.

 

[bergenguy]

I don't know if it is the 'best' place for natural casings, but I've bought casings from butcher & Packer before and been happy. They either come packed in salt or in a bag of brine. If I get brined casings, after I open the bag I repack the unused casings in salt in a plastic container. If they are already packed in salt in a re-sealable container, just leave the unused casings in that. They will keep in the refrigerator for quite some time. I've never used collagen casings, so I can't help you there.

 

[gtr]

Do you have a local butcher you can hit up? That's where I get mine. Amazon is also a good place, and there are a couple sausage making/meat processing sites that are good like http://www.sausagemaker.com and http://www.butcher-packer.com

You'll run across something called the "home pack" which is an economical way to start with sausage making, but with the amount you're talking about I wouldn't recommend that because it's a lot of short pieces and it'll be a PITA when it comes time to stuff. Good for starting out with smaller batches though.

 

[fnjay]

I just made em for the first time today and used these....

[ame="http://www.amazon.com/gp/product/B001RQOY94?psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00"]Hog Home Pack Sausage Casings 32mm (8oz.): Amazon.com: Grocery & Gourmet Food@@AMEPARAM@@http://ecx.images-amazon.com/images/I/517mPWi4fAL.@@AMEPARAM@@517mPWi4fAL[/ame]

Seem to be working well.....first cook is looking good. If u wanna make all 120lbs I guess u could find a better bulk deal, but to store you just keep em well salted in the fridge according to my package.

 

[blazinfire]

Amazon sells them for a decent price. Or check out this site. To store opened casing that come in the sealable packages I normally just keep them salted an into a zip loc back and into the fridge. Never an issue. I primarily buy hog casings from Academy since they are close.

If you are going to make all 125lbs then buying a hank online might be the way to go.

I'm defiantly not gonna make 125lbs of sausage! haha I was thinking one or two whole 2 pack of pork butt! 18-20lbs each. Sorry I did not specify this!
I have casings left out of the last Hi-mountain pack I purchased. Only have roughly 5-8 casings in it. I left it in the ziplock bag with the salt, put it in the fridge. how long does the casings last this way?

Just looking for a good source for casings. To answer all your other questions, No I don't have a local butcher. I mean we have a meat department that works their own meat up at a local grocery store (they have to order my briskets and other specialty things), they buy from somebody else and all their stuff is cryovac meats. They don't make fresh sausages or anything. There isn't a place 300 miles from me that I can go and buy natural casings! went through this for my very first batch of sausages I made!

 

[blazinfire]

I just made em for the first time today and used these....

Hog Home Pack Sausage Casings 32mm (8oz.): Amazon.com: Grocery & Gourmet Food

Seem to be working well.....first cook is looking good. If u wanna make all 120lbs I guess u could find a better bulk deal, but to store you just keep em well salted in the fridge according to my package.

I was considering this package the last batch of sausages I made. Glad it worked out. Might have to try it now, since I know someone from here actually used this product! I just know the hi-mountain casings like to burst a lot. Not very good in packaging ether.

 

[IamMadMan]

Do you have a local butcher you can hit up? That's where I get mine. Amazon is also a good place, and there are a couple sausage making/meat processing sites that are good like http://www.sausagemaker.com and http://www.butcher-packer.com

You'll run across something called the "home pack" which is an economical way to start with sausage making, but with the amount you're talking about I wouldn't recommend that because it's a lot of short pieces and it'll be a PITA when it comes time to stuff. Good for starting out with smaller batches though.

I agree, http://www.sausagemaker.com and http://www.butcher-packer.com are my go to on-line stores. Although I do favor The Sausage Maker over Butcher & Packer for natural hog and sheep casings, as well as pre-mixed spice blends...

http://www.sausagemaker.com/natural-sausage-casings-s/1923.htm

 

[mchar69]

Blazin - they last for years stored in the fridge -and I'll bet you can find casings closer than 300 miles from your home - WV ain't that big.
As said, buy a 'hank' - it will stuff 100 pounds.
BTW, it takes 2 of us all day to make and stuff 100 lbs.

 

[bbqbull]

Did you try Google? They come up with some things that I was not aware of.

 

[blazinfire]

Blazin - they last for years stored in the fridge -and I'll bet you can find casings closer than 300 miles from your home - WV ain't that big.
As said, buy a 'hank' - it will stuff 100 pounds.
BTW, it takes 2 of us all day to make and stuff 100 lbs.

ok maybe I exaggerated a little bit! But I did call within 3 hours drive from where I live to random cities and places I travel to on a regular basis! But then again this was last year! Figured without the headache and since I'm not gonna be using the "kit" I'll just order online!

I'll probably do 50lbs. Whenever I decide to do it!

 

[blazinfire]

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Did you try Google? They come up with some things that I was not aware of.

Yeah I've tried google and I've known of amazon and a few other sources. But I was really wanting a place people from here has had experience with. I don't like shopping randomly from google :thumb:

Thanks guys btw, It was the sausage makers website I wanted to order from before. I had it bookmarked but I got a new computer! couldn't think of the freakin place

It also seems from the responses I shouldn't even fool with collagen casings! No one has mentioned that yet! I know when I get my LEM sausage maker I'll use collagen casings for snack sticks and such! But probably will never go that route for fresh sausage

 

[mikemci]

Probably deer hunting is not as big of a deal in your area, as it is where I live. Everyone has casings and seasoning mixes ready to go, especially this time of year. I've never had to buy them online, but if you do, I would definitely recommend that you buy a hank. They have a long shelf life in the refrigerator. I pay around $20 for a hank of 32mm locally, for a reference as to what you might expect. Good luck!

 

[Pitbull]

It's deer season. You can't find any at Academy or Cabellas? They should have some. If not, go to sausagemaker.com. They have it. Get it preserved in salt, that way you can keep what you don't use for just about ever. Just rinse it well inside and out before using.

 

[Okie Sawbones]

I'm very pleased with Butcher-Packer. Quick shipping.

 

[blazinfire]

Probably deer hunting is not as big of a deal in your area, as it is where I live. Everyone has casings and seasoning mixes ready to go, especially this time of year. I've never had to buy them online, but if you do, I would definitely recommend that you buy a hank. They have a long shelf life in the refrigerator. I pay around $20 for a hank of 32mm locally, for a reference as to what you might expect. Good luck!

Deer is a popular game here! I was also surprised when I started finding casings. The Hi-mountain bratwurst kit comes with a dried vac pack of casings. I only used the seasoning because I wasn't going to pay 20 bucks for that one pack of casings! It came from a outdoors store 30 mins away. They had all collagen casings, and other kits but didn't have the casings by its self!

It's time to try something different. I've ate the sausages I made twice already, while its good I think I can get better flavor making my own seasoning or buying a better premade seasoning. Which left me without casings again!

Anyways time for dinner! Steak and mac and cheese! I'm already planning my order online! Thanks guys for the info!

 

[JDM46]

Butcher & packer, great service, quality products- imho.

 

[steelarz47]

Hi u must have some local butchers ( mom pops) that make sausage, it is getting harder to find the big grocers that still make their own they tend to outsource. What u want is a hank of hog casings, does about 90/120lbs of sausage, it should run about $17-20 a hank. Any leftovers can be frozen in salt water for a long time. If u ask i'm sure they will accommodate, get to know them they r ur allies and could use the business plus they r a wealth of info:wink:

 

[steelarz47]

yes the sausage maker is out of buffalo, may i suggest getting their sausage making book by Rytek Kutas, the best book i've ever run across a wealth of info on all aspects of meat. Been in this buiness 35 yrs and still reference it.

 

[MisterChrister]

Another vote for Butcher-Packer.com
$17 for a full hank of casings, enough to do 100#. High quality and fresh. They also have cure #1 & #2 for $3.50 per pound!