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Pasted hog casings
Posted: Mon Dec 02, 2013 01:53
Posted: Mon Dec 02, 2013 02:39
Very interesting! Is it fairly strong? After it has been in contact with the meat does it start to conform nicely?
Posted: Tue Dec 03, 2013 05:01
Ross, it's a really nice product and surprisingly strong. When I first bought it it felt very brittle and I thought that it would crumble like parchment. There is no need to moisten, it absorbs the moisture from the meat and conforms nicely. Might be a bit more difficult to work with if the meat was tied, but it's perfect with the elastic netting.
Posted: Tue Feb 18, 2014 03:22
After three and a half months in my curing chamber I cut into the coppa cased in the pasted hog casing. The coppa is divine! Tasted it today with some asiago cheese and a glass, (well, maybe two) of Australian shiraz, and I was in heaven. I don't know how much of a role the casings played, but from a tech. perspective this stuff rocks! Protects the meat and peels beautifully. Definitely a keeper and so much more cost-effective than beef bungs. And notice the total absence of case hardening even though it lost more than 50% of weight.
Posted: Tue Feb 18, 2014 03:36
I should think that it smells better than bungs.
Posted: Tue Feb 18, 2014 03:49
That is one heck of a beautiful project Chris. Congratulations!
Posted: Sat Nov 04, 2017 17:39
Pasted hog casings are difficult to source in the US and getting more expensive in Canada. I found a source in China, selling the exact same product for half the cost and free shipping.
https://www.aliexpress.com/item/2015-ho ... 0.0.AzRAr5
These are better than collagen sheets in that they are softer and easier to work with. No soaking needed, simply wrap the lonza or coppa in one sheet, net, tie, and in minutes your product is ready for the curing chamber!
Posted: Sat Nov 04, 2017 18:01
Have you tried their regular casings? Good prices on sheep casings!
Posted: Sat Nov 04, 2017 18:42
Not yet. but I think i'll order a hank of the 22-24mm. Trying to work with thinner sheep casings is absolute madness. 22-24 will be good for kabanosy and wieners.
https://www.aliexpress.com/item/Wholesa ... ece4&tpp=1
Posted: Sat Nov 04, 2017 18:53
Yea me too! They have a sale stating the 11th, 10% off those and 25% off 24-26mm
https://www.aliexpress.com/store/produc ... b16aoks5yt
Posted: Sat Nov 04, 2017 23:16
I have an aversion to any food products from china. I still remember the melamine laced baby formula and pet food scandal....nuff said.
Posted: Sun Nov 05, 2017 01:48
Unfortunately the pasted hog casings, as well as almost all dried hog casings sold on this continent are all made in China. That country is also now the world's largest fresh hog and sheep casings producer and what you buy in North America is more often or not from China. Some North American casings producers buy them in bulk from China but classify sort and package them here and that way they get away with stating that is a North American product.
That is the reality of today's world.
Posted: Sun Nov 05, 2017 18:05
Tank you redzed and Bob K. I was looking for Pasted hog casings for quite some time - just placed an order for this and will be waiting for 25% of 24-26mm natural casing. Much appreciated!
Posted: Tue Nov 28, 2017 07:21
I too get them from Aliexpress, the sheep casing.
At times you get nasty surprises when a just filled casing springs leaks at several places. Except for that they are real value for money