Large sausage Casings

[tex_toby]

Alright guys - time to show my green-ness. I bought a High-Mountain Summer Sausage kit from Gander Mountain, but it came with large sausage casings. I don't have them in front of me, but I would say they are 2" or 2.5" in diameter. Do you have to have a special sausage stuffer tube to fit casings that big? What's the trick?

tex

[JaCK2U2]

I just use the large (or largest you have) stuffing horn. Hold the casing at the end, let it fill and slowly slide off. I'll squeeze the meat down if I don't think it's packing enough. Good thing is, you don't have to worry about those bursting.

[SteerCrazy]

are they collagen casings or real hog guts??

[tex_toby]

I'll have to take a peek when I get home.

tex

[JamesB]

I do the same thing as Jack... works for me.

[SteerCrazy]

if their collagen it's like a large dried out tube. The real guts are kept fridgerated in salt to keep them fresh. I've never used Collagen but if it's real hog guts you need to rinse them out real good then store them in a container with 1/2 water and 1/2 vinegar at least 12 hours before you plan to stuff them. Doing that allows the casings to slide on the tube easier otherwise they won't slip on the tube and they might tear.

[tex_toby]

if their collagen it's like a large dried out tube. The real guts are kept fridgerated in salt to keep them fresh. I've never used Collagen but if it's real hog guts you need to rinse them out real good then store them in a container with 1/2 water and 1/2 vinegar at least 12 hours before you plan to stuff them. Doing that allows the casings to slide on the tube easier otherwise they won't slip on the tube and they might tear.

They must be collagen then because it is large and dried out and pressed flat.

[txngent]

I have always had collagen for that size... it is just like making bologna, (echoing) just use the largest horn you own and hold on tight to the casing around the horn... burb it as needed.

[DATsBBQ]

I have always had collagen for that size... it is just like making bologna, (echoing) just use the largest horn you own and hold on tight to the casing around the horn... burb it as needed.

I've never used collagen either, do they need to be soaked first to loosen 'em up?

[txngent]

I have yet seen a "out of the bag" casing that I have not felt the need to lubricate with a little H20. I guess it is more to the feel of the maker.

[tex_toby]

The directions say to soak them for a few hours prior to stuffing. I think it would be impossible to use them without soaking first. They are cardboard-like now.

tex

[JaCK2U2]

I soak mine - they do become a little more pliable. Just be sure to pack the meat in good, or it won't set up right!

[Papa Tom]

Those sound like the fiber casings. Just do like they say, use the biggest horn.