"Disclaimer Container" - Where Did My Post Go?

Talk about anything here as long as it is not against the rules.
Locked
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Sat Apr 02, 2011 21:32

I will be particularly interested in a site for lower cost casings. All that I have found so far seem to add about 30 to 50 cents a pound to the cost of sausage. When i can buy fresh pork at less than 1.50 USD /pound adding 20 to 30 percent for the cost of casing runs against my nature.
Ross- tightwad home cook
snagman
Frequent User
Frequent User
Posts: 162
Joined: Tue Sep 06, 2011 05:25
Location: Sydney

Pork

Post by snagman » Wed Dec 14, 2011 05:57

Ross,
I just came across this post, and I am very jealous - you can buy pork for $1.50 a pound ? I buy say pork shoulder for $A 9.50 for one kilo (2lbs) and @ $A 7.50 a kilo, provided I buy minimum four kilos. What must the poor US farmer get at the farmgate for his pigs I wonder ?
Well, good for you lucky guys !
Regards, Gus
Paulski
Newbie
Newbie
Posts: 5
Joined: Mon Dec 12, 2011 19:36
Location: California - Sonoma County

Post by Paulski » Wed Dec 14, 2011 07:34

I just bought a half bucket of tubed 32/35 mm hog casings, 12 hanks for $288. That's about $24 per hank. Figuring about 100/125lbs sausage per hank that brings it down to 20-24cents a pound for high quality casings. Tubed casings are so much easier to deal with on the stuffer.
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Wed Dec 14, 2011 15:08

WOW! that is about a half ton of sausage! Do casings keep well?
Ross- tightwad home cook
Paulski
Newbie
Newbie
Posts: 5
Joined: Mon Dec 12, 2011 19:36
Location: California - Sonoma County

Post by Paulski » Thu Dec 15, 2011 00:48

I keep my casings in the refer and have kept them for a year without any problems, they are salted well.
User avatar
Bubba
Passionate
Passionate
Posts: 481
Joined: Sat Jul 09, 2011 21:07
Location: Aiken, SC

Post by Bubba » Thu Dec 15, 2011 00:55

I have some Lamb casings that have been stored in saturated brine and refrigerated for more than a year, and they are still good.
The night before I make sausage I take some out, rinse them very well then store them in refrigerated fresh water overnight for the next day.
Ron
Gringo Loco
Beginner
Beginner
Posts: 41
Joined: Wed Dec 14, 2011 03:12
Location: GREAT SOUTHWEST NM

Post by Gringo Loco » Thu Dec 15, 2011 03:58

I use www.sfherb.com for alot of my herbs. Good Prices and great service. They don't pre grind their herbs. They grind them the day you order them. :grin:
Last edited by Gringo Loco on Thu Dec 15, 2011 04:06, edited 1 time in total.
Gringo Loco
Beginner
Beginner
Posts: 41
Joined: Wed Dec 14, 2011 03:12
Location: GREAT SOUTHWEST NM

Post by Gringo Loco » Thu Dec 15, 2011 04:02

Paulski wrote:I just bought a half bucket of tubed 32/35 mm hog casings, 12 hanks for $288. That's about $24 per hank. Figuring about 100/125lbs sausage per hank that brings it down to 20-24cents a pound for high quality casings. Tubed casings are so much easier to deal with on the stuffer.
Where do you buy your casings? I have used www.makincasing.com in the past and have had real good luck. :razz:
Last edited by Gringo Loco on Thu Dec 15, 2011 04:10, edited 1 time in total.
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Thu Dec 15, 2011 04:02

Good one Gringo! Thanks. I'm sure going to give them a try.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
Gringo Loco
Beginner
Beginner
Posts: 41
Joined: Wed Dec 14, 2011 03:12
Location: GREAT SOUTHWEST NM

Post by Gringo Loco » Thu Dec 15, 2011 04:14

Hey Chuckwagon,
They have some GOOOD Chile for us "Westerners" who like it spicy!!! :shock:
Ponsa llena, Corazon Muy Contento!!
Paulski
Newbie
Newbie
Posts: 5
Joined: Mon Dec 12, 2011 19:36
Location: California - Sonoma County

Post by Paulski » Fri Dec 16, 2011 17:18

I second sfherb.com. Great prices and quick turn around.

Paul
Paulski
Newbie
Newbie
Posts: 5
Joined: Mon Dec 12, 2011 19:36
Location: California - Sonoma County

Post by Paulski » Fri Dec 16, 2011 21:22

Gringo Loco wrote:Where do you buy your casings? I have used www.makincasing.com in the past and have had real good luck.
I get my casings from www.jordancasing.com
User avatar
jbk101
Passionate
Passionate
Posts: 208
Joined: Thu Mar 31, 2011 16:49
Location: Versailles, Indiana

Post by jbk101 » Sat Dec 17, 2011 12:55

I just want to pass along a place that I just found that any members that live close to it (Southeastern Indiana, Southwestern Ohio and Northern Kentucky areas) might want to check it out!

I found this meat processing place while searching for a Local source that I could buy some Pork Bellies from. For a beginner like me, most places that I could get them from wanted me to buy at least 5 bellies at a time, which was way to much for me (50 to 60 pounds of pork belly is a lot of Bacon for a first attempt at making Bacon :roll:).

When I talked to one of the owners over the phone he was more than Helpful and would be willing to sell me any quantity that I wanted "he would even cut one in half for me" They operate a full service facility and are open to the public. They also make and smoke their on bacon , Cottage Hams, German style Sausages right on site just to name a few Items.

They Slaughter Cows and Hogs that have been purchased from local farmers and process them on site! Monday's they Slaughter Cows and on Tuesdays the Slaughter the Hogs.

I shot him an e-mail of what I needed and he quoted me prices that same day and pointed me to there Web Site for additional info about them. http://www.stehlinsmeatmarket.com/
So I thought I would pass it along for any Interested Members.

I ended up buying all my Pork needs and a bunch of Good Looking Beef products from them and found their store very interesting, the employees very helpful. John the owner I talked to on the phone even came out to meet me and we talked a bit, let me try some of their sausages that they make and gave me some pointers and told me he even would even sell me any casings that I needed etc. in the future.

They were also the only place that I was able to get Fat Back from and they also sell good old Lard!

So Now its time for me to try my hand at some Bacon, Canadian Bacon and several types of Sausages that I have been wanting to make.
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Sat Dec 17, 2011 15:18

Outstanding!
Ross- tightwad home cook
Gringo Loco
Beginner
Beginner
Posts: 41
Joined: Wed Dec 14, 2011 03:12
Location: GREAT SOUTHWEST NM

Post by Gringo Loco » Sun Dec 18, 2011 02:17

:idea: Check out http://www.midwesternresearch.com if you all have a little time. They will send you a free catalog as well. Good prices on casings and netting and more.
Locked