Homemade Sausage Making

I hope you guys are doing great. It's been I while.

A friend of mine just asked me a question regarding some casing he got from big hog. The hog was a bit more than 300kg, it was fed with a mixture of pork food and fruits/vegetables left overs.
This is the small intestine.

So, basically the question was about all those veins. Are those related to some illness? Maybe it's a regular thing because of the weight? Is this safe to eat?

Hmm, never seen casings like that before? Did they process the casings themselves?

fatboyz wrote: ↑

Mon Mar 14, 2022 04:46

Hmm, never seen casings like that before? Did they process the casings themselves?

Yes they did. It is kinda a family business (the hog butchering, not the casing process) but it was not the first time cleaning the intestine. I actually recommended to double check if there was an extra membrane they might have missed, but that was not the case. The tried to scrap one more time but they ended up tearing it up.

I strongly suspect that eating those casings won't do any harm. It's just that it might not look all that great…

What are the casings being used for? Salami, smoke sausage or fresh sausage? I think they will be fine for smoke or fresh sausage, but the blood might be an issue for salami, but I really don't know. I know blood pockets are a problem for hams and that is why the veins are milked to remove the blood. Just my thoughts...

Indaswamp wrote: ↑

Thu Mar 17, 2022 12:33

What are the casings being used for? Salami, smoke sausage or fresh sausage? I think they will be fine for smoke or fresh sausage, but the blood might be an issue for salami, but I really don't know. I know blood pockets are a problem for hams and that is why the veins are milked to remove the blood. Just my thoughts...

michi wrote: ↑

Tue Mar 15, 2022 10:51

I strongly suspect that eating those casings won't do any harm. It's just that it might not look all that great…

I actually had the same thought and basically that was what I said to my friend. I also think they would be just fine for cooked sausages but I wouldn't use them for cured as I believe the blood in those veins wouldn't like the drying process.

Have you guys ever seen casings like these? Any idea of what caused this?

Were they salted or fresh?

Bob K wrote: ↑

Thu Mar 17, 2022 18:15

Were they salted or fresh?

By the moment of the picture they were fresh (my friend had just cleaned them up) but right now they are under salt and look just the same.