Sausage casings - Abilene

[afishinman14]

Anyone know a good place to by them in the Abilene area? I'd rather not order them online if I don't have to. But I'm not going to drive 2 hours for them either...

[Meatcutter]

what are you looking for, size??? can call me at 281-414-3942

[CBB78]

....

[60 Deluxe]

HEB usually has a few packages of the natural gut casings and a few pouches of seasoning. I had to have help finding it at our store. It was in the meat dept. on the display rack that holds the pepproni and other dried sausages slice packs.

[afishinman14]

Went ahead and just ordered stuff online this time. Everything from casing to seasoning to high temp cheese.

Do you have a recommendation Meatcutter? For future reference. I went with 35/38mm natural hog casing.

[twostepct]

Just saw this, I have bought mine at HEB and just saw them there the other day. They are on the northwest corner of the meat area. Also Academy had some, I think.

[Meatcutter]

Most of texas uses the 35/38 pre-flush bag, whiskers, hog casings for making smoked sausage. If you want to do dry sausage, might go smaller to a 32/35. Call me next time have samples here at home. Can I ask what the cost of the hog casing was??

[afishinman14]

$18 flushed/salted. And says will make 100-125lb. Doesn't give a length.

[kerdog99]

looks good

[kerdog99]

looks good

[SwampRabbit]

Academy sometimes carries the LEM rebranded casings
HEB carries casings
Your local meat market may carry them (mine do.)
AlliedKenco.co has them (I can actually drive down there - but do so to pickup seasonings, etc.)

[Meatcutter]

A true hank is 100 yards. A 35/38 should get you around 135-140lbs. Good luck stuffing! Also, if you don't use all of it, drain off water, put in ziplock bag, pour in salt and refrigerate of freeze.

[afishinman14]

I'm about to start mixing/seasoning my meat tomorrow. I see a lot of mixes use water or beer or another liquid. Do you just add it in with the meat like anything else and let it mix? Is there a technique to it when adding liquid?

[afishinman14]

I have all my meat mixed the way I want it. I stuffed some regular, seasoned sausage just fine but my grinder is gunking up with the jalepeno cheese. I have hi-temp cheese. But I am stuffing it just refrigerated cold. Should I be stuffing my sausage slightly frozen?

[bowmansdad]

Are you grinding and stuffing as you go? We season, grind,add cheese and then stuff. Jalapenos go in the grind step.