Sausage Casings

[Smart]

Normally, you will get old casings, short strands and freeze dried juke or pay high dollar. A true hank of 35/38 in pre-flushed bags, whisker free, 10 meter min is only about $13.

Interesting...I haven't seen hanks for less that $25 retail in a long time. I must be shopping at the wrong stores and meat markets. I was impressed with sausagemakers at $29. Long strands that makes about 120-125 lbs and never tangled. I figured the $5 extra was worth having them delivered to my door and not having to drive across town to get them. Shipping is free for the quantity I buy and no tax.

I'm all ears if you can tell me a place around DFW that sell 32-35 for $13...I'm gonna need 4-5 hanks come February..



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[Huntin]

I buy mine from Deer Park at the Zach's Spice company (around 17 bucks). I bought some last week and they have a strong odor to them. I have used them before and they never that strong of an ordor. I am wondering if I should take them back?

[BTLowry]

I buy mine from Deer Park at the Zach's Spice company (around 17 bucks). I bought some last week and they have a strong odor to them. I have used them before and they never that strong of an ordor. I am wondering if I should take them back?

I would take them back or throw them out myself. Not worth gambling a batch of sausage over

Meatcutter, thanks for the offer. When I get ready for some I will PM you

[mix]

Cliffco spices in Rendon has everything you need.

[Dale]

I get a hank for about 20 bucks at my local Thrifty's grocery store I also buy all my seasonings there. I guess there must be alot of folks in my area that make there own because both of the grocery stores in Dayton sell sausage making supplies.

[SwampRabbit]

Tagged for later. I've just been using the salt packed stuff because I usually only make 25lbs at a time (I process them as I kill them rather than freeze and make a big batch at the end of season.) But, I have been wanting to try the preflushed, non dried just to see.

HEB Sells the dried in salt packages and sometimes Academy has the LEM version, although I tend to pick mine up from Allied Kenco when I go to pickup spices (they carry Zach's) and vaccum bags, etc.

[Dale]

Tagged for later. I've just been using the salt packed stuff because I usually only make 25lbs at a time (I process them as I kill them rather than freeze and make a big batch at the end of season.) But, I have been wanting to try the preflushed, non dried just to see.

HEB Sells the dried in salt packages and sometimes Academy has the LEM version, although I tend to pick mine up from Allied Kenco when I go to pickup spices (they carry Zach's) and vaccum bags, etc.

Start buying what is called a "hank", the casings are much longer and better quality than those small packages. Don't worry about not using all of the hank, just pull out what you need and then freeze the rest for later.

I also only do about 50 lbs or so of link at a time and used those small packs with all the short pieces. The butcher at my grocery store showed me the hank and told me about using what you need and then freezing the rest for later. The hank costs more but you actually save because every one of the casings in the hank are good useable casings.

[1riot1ranger]

PM me... I am the SW/SE US Director of Sales for World Casing Corp. Do not buy at the places above, rip u off! I usually have hanks at home and would be glad to help out a fellow member

got plenty at the moment but definitely interested when I need to get more.

[SaltwaterSlick]

Hey Meatcutter, are those natural casings or synthetic? The synthetic ones are sure easier to use, but I hate how tough they are once smoked. Heck, you pert-near have to either use a knife and cut it up to eat it or split the casing and scrape the sausage out of it... Belleville Meat Market went to them a few years back, and I quit using them...

Natural casings sure do make better sausage...

[Meatcutter]

Interesting...I haven't seen hanks for less that $25 retail in a long time. I must be shopping at the wrong stores and meat markets. I was impressed with sausagemakers at $29. Long strands that makes about 120-125 lbs and never tangled. I figured the $5 extra was worth having them delivered to my door and not having to drive across town to get them. Shipping is free for the quantity I buy and no tax.

I'm all ears if you can tell me a place around DFW that sell 32-35 for $13...I'm gonna need 4-5 hanks come February..



.

Smart, When you get close to needing some call me. I keep a supply here at home for samples. I would be glad to help out a fellow member.

[Meatcutter]

I buy mine from Deer Park at the Zach's Spice company (around 17 bucks). I bought some last week and they have a strong odor to them. I have used them before and they never that strong of an ordor. I am wondering if I should take them back?

Huntin, try giving them a good wash in 95-105 degree water, 90% of the time the odor will go away. If they still have a strong odor, I would take them back.

[Meatcutter]

got plenty at the moment but definitely interested when I need to get more.

not a problem, just hit me up when you need some.

[Meatcutter]

Hey Meatcutter, are those natural casings or synthetic? The synthetic ones are sure easier to use, but I hate how tough they are once smoked. Heck, you pert-near have to either use a knife and cut it up to eat it or split the casing and scrape the sausage out of it... Belleville Meat Market went to them a few years back, and I quit using them...

Natural casings sure do make better sausage...

I supply nothing but natural casings, hog, sheep and beef. Big difference in bite, snap and tenderness compared to collagen or synthetic.

[Huntin]

Will do.
Also, the lady at Zach's said not to freeze them or it will change the texture and they will break while trying to stuff after thawing. What is your take on that?

Huntin, try giving them a good wash in 95-105 degree water, 90% of the time the odor will go away. If they still have a strong odor, I would take them back.

[T-Bone]

marked for later