Cured Sausage Casing Diameter - Cured Sausage 204
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- Опубліковано 12 лют 2019
- meatgistics.waltonsinc.com/to...
With Snack Sticks, Summer Sausage and even Cured Sausages you have a ton of choices between seasoning to use, additives and even casings. Most of the time the product you are making will dictate the type of casing you are going to be using, if you are making snack sticks then small collagen casings are by far and away the most popular, making Summer Sausage means you will choose a fibrous casing 90% of the time. For Cured Sausage, you will be using Natural Hog and Sheep casings, larger collagen or Cellulose casings. Which sized casing you choose to use for your product can effect the difficulty of processing and even the taste a little.
For Fibrous Casings you are ranging from 1.5" all the way up 2.9" and you can even use some specialty sausage casings up to 4.6 inches. These have the ability to change the taste of your finished product in a few ways. First, if you get 2.5 lb of cheese per 25 lb batch and you have a smaller casing then your slice is going to be smaller and any cheese in there will be more dominant as it has less meat to contend with. So, if you really like the taste of cheese in your summer sausage or whatever you are making a smaller casing might be better for you. Conversely, if you want the cheese to be an accent you can use a larger casing, less cheese or people can always slice a piece of cheese and add it to a cracker with the summer sausage.
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One of your better videos. Thanks for the detailed information.
Thank you Melanie, we appreciate that!
This was one of the most helpful videos I've watched yet! The explanation of the different diameter casings was so helpful, thank you!
Awesome! I am glad someone got some good information from this, it's an important choice that gets overlooked a lot in our mind!
Wonderful. I need to try sausage making. The 19mm is more appealing vs a skinny slim-Jim
Awesome video & content. I thank thee for all you do, John...
Thanks!
Very informative.
Hello is there a difference between natural, collagen and cellouse casings? Why do homemade sausages shrink and look saggy while store brands are plump and tight looking? Is there a method to package my product with labels and a exceptionally tidy plastic packaging? What about different liquids in the evaporative pan? Cheers