Homemade Sausage Making

Sheep Casing questions.
I have looked and found them ranging from $13 to $50. Where are you getting yours?
From my checking different sites, I have found that sheep casings come in different grades/ratings. "E" is for emulsified like hot dogs and "C" is for a course grind, like we are making here.
I've also seen a cheap home pack ($13) that contains 142 pieces I don't think so!!!
So I settled on a place that I have never ordered from before. It's called Spice Line
1 hank of 22-24 "C" Tubed Sheep Casing for $28.95 (ouch)
What do you think?

As a family, we have worked to reduce salt intake in our foods for the past 15 years or so. There's a history of salt sensitivity due to high blood pressure concerns, and one of us even suffers from tinnitus (ringing in the ears) and other side effects. As a result, we all prefer less salt, and don't like most restaurant fare because it tastes over-salted.

In my sausage, we find that salt levels of 0.5% to 1.0% work best, generally on the low side. I know that several (that means you, Ross!) have questioned the salt level in my recipes. Now you know why.

The 1.5% suggested target is a good one. However, salt to your own preference. You can always add more, but you can't take it out once it's in there. (I'll start adding a note to all of my recipes if they get published).

Jarhead wrote:1 hank of 22-24 "C" Tubed Sheep Casing for $28.95

I looked at the site, but it seems you have to buy a whole bucket of hanks to get that price. Am I getting it wrong?

Cabonaia, I don't know. I just called and left a voice message about it. I'll let y'all know.

el Ducko wrote:For what it's worth, today I visited a local Gander Mountain and a not-too-far-away Bass Pro. Both carry a small amount of sausage making supplies. Both were out of everything on our list.

So, for most of us, save time and gasoline- - Go to town for meat (and extra beer, maybe), but go to the internet for mail order sausage making supplies.

Hey el Ducko,

Same thing here in MN. I even checked with local butcher supply and discovered they had recently closed shop. I already had most supplies needed, but just ordered remainder from Sausage Maker, Inc. Bonus, as they are offering free shipping right now.

Ouch! I shoulda ordered from there instead of LEM. Oh well...

Has anybody found a cheap price on T-SPX yet? Butcher-Packer (at $15.00) is the best that I've seen so far. I thought I'd check it out a bit, then wait until closer to when we need it, per CW's instructions.

...anybody else succumb to the temptation to buy some new equipment, books, etc? What did you buy? (Not that I would, of course, but... )

el Ducko wrote:Ouch! I shoulda ordered from there instead of LEM. Oh well...

Has anybody found a cheap price on T-SPX yet? Butcher-Packer (at $15.00) is the best that I've seen so far. I thought I'd check it out a bit, then wait until closer to when we need it, per CW's instructions.

Only other one that I found was from Allied Kenco

el Ducko wrote:Has anybody found a cheap price on T-SPX yet? Butcher-Packer (at $15.00) is the best that I've seen so far. I thought I'd check it out a bit, then wait until closer to when we need it, per CW's instructions.

Sausage Maker, Inc. has it for $18. It may be cheaper there, taking the free shipping into account.

Jim

el Ducko wrote:...anybody else succumb to the temptation to buy some new equipment, books, etc? What did you buy? (Not that I would, of course, but... )

I have been, and still am looking for a suitable freezer to convert. Found a great one not too long ago, but it works too good as a freezer to gut it!

el Ducko wrote:...anybody else succumb to the temptation to buy some new equipment, books, etc? What did you buy? (Not that I would, of course, but... )

Grizzley has a 5# stuffer on sale for $79.00
Grizzley Stuffer
Northern Tool has a #12 electric grinder for $99.00 I've had mine for over 3 years and love it. It's seen a whole bunch of meat in it's day.
Grinder

I don't have the 5# vertical. Mine is an 8# horizontal from Northern Tool (discontinued)

Don't worry about the non-metal gears. As long as you don't get stupid and try to run the plunger through the horn you are ok.

two_MN_kids wrote:I have been, and still am looking for a suitable freezer to convert. Found a great one not too long ago, but it works too good as a freezer to gut it!

Build one out of OSB or T-1-11 siding. This one is propane, but you get the idea. AND you don't need all that fancy stuff that went into this build.
HTH

Yes el Ducko I bought some new equipment, but I did it before I registered here, so the reason isn't this project. I bought a new all stainless steel grinder size 22, 1.5 hp. I got very surprised......it's polished very nice on the outside, but maaaaaaaaan, on inside, it's well, made in China.......gar****....upppssss........ ...so not very nice.....
Luckily I'm a tool & die maker, so I'm rebuilding it, still in cardboard box.
I got a new 7 liter upright stuffer too.

Recently got:

Amaz'n smoker
Kirby bucket mixer
LEM 5 lb vertical stuffer

Very pleased with all of them. Needless to say, I am now broke!

Next will be a remote thermometer with an alarm.

Someday, a deli slicer. But I don't really need one, so it can wait.

Jarhead wrote:[Build one out of OSB or T-1-11 siding. This one is propane, but you get the idea. AND you don't need all that fancy stuff that went into this build.
HTH

Sorry Gunny,

I didn`t completely explain that what I want is fermentation and curing cabinet. See this link to posting: http://wedlinydomowe.pl/en/viewtopic.php?t=5317

By winter I hope to try some fermented types.

I have two electric smokers (Bradley and Cookshack), and although I am limited to 10 lbs. of hanging links, (haven't figured out how to hang them without touching) I find the Bradley works well enough. Of course, the drawback is purchasing the expensive pucks. But there are work-a-rounds for that, too. (Amaz'n smoker might be one idea!)

Jim