Page 1 of 1
Summer Sausage casings?
Posted: Sun Sep 21, 2014 03:59
I have not made summer sausage before and I was thinking I should give it a try in the coming months. It looks like most folks use synthetic casings. I was thinking of using the 60mm x 16 in. collagen. Is this a good choice for me? Anything I should worry about or consider as I am not sure of which casing or recipe I should try first.
Posted: Sun Sep 21, 2014 04:07
I think stifolder is similar to summer sausage, there is a recipe here.
http://www.wedlinydomowe.pl/en/viewtopi ... =stifolder
Posted: Sun Sep 21, 2014 20:55
That looks a lot more interesting than summer sausage. With 4 days of smoking I think this one will have to wait for winter. Perfect!
Posted: Sun Sep 21, 2014 21:59
As a starting point you can't go wrong with the Marianski recipes. http://www.meatsandsausages.com/sausage ... er-sausage
Don't stress about casing size 60mm or 2 to 2 1/2 or in that general vicinity will work fine.
In the larger sizes like 60mm I would favor synthetic over collagen for the strength factor or consider beef middles if you want a natural casing.
Posted: Sun Sep 21, 2014 22:40
I use a 3 1/2 inch by 24 inch fibrous casing ,holds around 5 pounds of product. I seal with hog rings. Dave
Posted: Mon Sep 22, 2014 00:17
I am leaning towards smaller chubs for my first try. Maybe try a few recipes in smaller amounts to try and find something I like. The only summer sausage I have ever tasted was the mass produced one sold during the winter holidays, I did not care for it.
Thanks for the advise guys, it is greatly appreciated!