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Reddit mentions of Hog Home Pack Sausage Casings 32mm (8oz.)

Sentiment score: 2
Reddit mentions: 2

We found 2 Reddit mentions of Hog Home Pack Sausage Casings 32mm (8oz.). Here are the top ones.

    Features:
  • For making delicious homemade sausage
  • Enjoy your favorite sausage anytime!
  • Resealable pouch
  • Stuffs 20 lbs. to 25 lbs. of meat
  • We highly recommend storing your natural hog casings in your refrigerator as soon as you receive them
Specs:
ColorRed
Height1 Inches
Length12 Inches
Number of items1
Size8 Ounce (Pack of 1)
Weight0.5 Pounds
Width6 Inches
#9 of 155

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Found 2 comments on Hog Home Pack Sausage Casings 32mm (8oz.):

u/defrazzleheim · 7 pointsr/Charcuterie

Well, your questions are all valid and I can only provide you with what I did in Northern New York, near Lake Placid (Winter Olympics 1932 & 1980).

​

Firstly, review this website, which has numerous recipes, and I have have tried three of them. http://lpoli.50webs.com/Sausage%20recipes.htm#DRY

Then to answer your questions:

  1. The temperatures where I live range from -30F - 95F. So, I do my sausages, dried and/or smoked during the cooler months. You can optionally use a refrigerator that should be set at 45-48F degrees, for the curing process. Or find a dark, cool place like a basement.
  2. Use Cure #2, which is recommended for long curing sausages and meats
  3. My first attempt to make dried sausage was this recipe:
  4. SAUCISSON SEC RECIPE

    📷

    PREP: 30 MINS. COOK: 30 MINS. YIELD: 7 SAUSAGES (70 SERVINGS)

    This classic French sausage is a great entry point for the novice to charcuterie. The technique is straightforward, the seasonings simple, and the curing can be done in a relatively forgiving environment, like a basement or garage, not requiring specialized equipment.

    As with all cured meats, though, some specialized ingredients are involved, like dextrose, curing salt (also known as Insta Cure or Prague powder), and casings. Curing salt contains sodium nitrite and sodium nitrate, which stave off the development of the bacteria that cause botulism, and is therefore essential to the safety of this recipe.

    A stand mixer with a meat grinding attachment will work fine for this recipe. Remember to keep everything very cold at all times. The meat should always be cold enough that it hurts your hands to handle too long. If it begins to warm, get everything in the coldest part of the refrigerator or even the freezer for a few minutes, repeating as necessary.

    As the sausage hangs, the meat ferments. White mold will form on the outside of the casing. This is normal, and desirable. After about three weeks, you'll have a firm salami-like sausage with balanced flavor and a sour tang from fermentation. Simply slice and enjoy with some crisp French bread and cornichon pickles. The French also enjoy it with very sharp Dijon mustard.

    What You'll Need


  • 4 1/2 pounds/2 kg pork meat
  • 1/2 pounds/225 g fatback
  • 2.7 Table Spoons/1 1/2 ounces/40 g kosher salt
  • 1 Table Spoon/1/4 to 1/2 ounces/10 g black pepper (coarsely ground)
  • 1 Table Spoon/ ounces/15 g ​dextrose
  • .4 Table Spoon/1/4 ounces/6 g curing salt no. 2
  • 1.2 Table Spoon/2/3 ounces/18 g garlic (minced to a paste)
  • 1/4 cup/59 ml white wine (dry)
  • 8 feet hog casing (or sheep casing, soaked in tepid water for 2 hours before use)


    How to Make It


  1. Set up the meat grinder, all metal parts from the freezer. Grind the pork meat and fatback on a large (¾” [1.9 cm]) plate into a bowl sitting on ice. Use a paddle to mix in all other ingredients.
  2. Keep the casing wet while you work with it. Slide the casing onto the funnel but don’t make a knot. Put the mixture in the stuffer and pack it down. Begin extruding. As the mixture comes out, pull the casing back over the nozzle and tie a knot.
  3. Extrude one full coil, about 48 inches (1.3 m) long, and tie it off. Crimp with fingers to separate sausages into 12-inch (30-cm) lengths. Twist the casing once one way, then the other between each sausage link. Repeat along the entire coil. Once the sausage is cased, use a sterile needle to prick any air pockets. Prick each sausage 4 or 5 times. Repeat the casing process to use remaining sausage.
  4. Hang the sausages to cure 18 to 20 days at 60°F–75°F (18°C–21°C). These can be refrigerated, wrapped, for up to 6 months.
u/triit · 3 pointsr/pics

I too had a hard time with this. Local upscale grocery store only had very short casings, I believe this brand. Had to find a real good local butcher that carried longer ones and he was much cheaper but there were a couple that had splits in them and they weren't nicely preserved in salt. Hog casings are a good size for the kinds of sausage I like, but experiment and don't over-grind or over-heat your meat.

I've also seen them at Cabela's and other big sporting goods stores that carry the grinders and stuffers. Eastman Outdoors brand and they also sell spice mixes that you don't need.

There are also vegetarian sausage casings if the thought of intestine grosses you out but eating meat doesn't... :-/