FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


casings

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making
View previous topic :: View next topic  
Author Message
olliedog
Newbie


Joined: 14 Jul 2007
Posts: 46

PostPosted: Thu Nov 26 09 9:42 pm    Post subject: casings Reply with quote

i have been pricing casings and i saw an ad that has hanks and tubed. uh... what is tubed?
Back to top
View user's profile Send private message
Vosholl Vulture
BBQ Fan


Joined: 06 Aug 2008
Posts: 152
Location: Bonnots Mill Mo

PostPosted: Fri Nov 27 09 12:43 am    Post subject: Reply with quote

What is hanks Question
_________________
2weber kettles brinkman smokenpit Homade offset Compbbq team Vosholl Vultures
Back to top
View user's profile Send private message Send e-mail
Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Fri Nov 27 09 12:49 am    Post subject: Reply with quote

Hanks are usually 100 yds of natural casings, dried and tied.

Tubes are collagen casing, and they are crumpled into a tube shape, some are already threaded onto a stuffing horn (rare cases)

I get "Home Pack" hog casings for most of my stuff, they are shorter than commercial, one package will hold about 25-30 pounds of meat.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!
Back to top
View user's profile Send private message
olliedog
Newbie


Joined: 14 Jul 2007
Posts: 46

PostPosted: Fri Nov 27 09 1:57 am    Post subject: Reply with quote

thanks! i think i understand!!!
Back to top
View user's profile Send private message
BBQonICE
BBQ Fan


Joined: 12 Nov 2007
Posts: 349
Location: Moose Jaw, Saskatchewan

PostPosted: Sat Dec 05 09 3:19 pm    Post subject: Reply with quote

Collagen is man made casings from the scrapings off the hide when you butcher. They do not expand when you use them like a natural hog intestine casing. Make sure you fully fill them otherwise any air pockets will show up as they do not shrink like hog ones.

Depending on the size you use you will have to have a small enough tube to push them onto while the are crumpled up. If you don;t you end up cutting a bit off and threading it on like hog casing. The problem with this is you can only put so much on and you have to do this frequently. Make sure if you slide it onto your tube.

Hafford hides in Canada also sells them. But usually any butcher shop can supply.
_________________
Come on in for a Cool one!
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group