Hi Eric - Tip number 5: When starting to stuff your casing - fill your applicator tube with meat and then overfill slightly. You then have a nice little bulge to work over which opens the casing as you're pushing it on.
I'm pretty new to making sausage and dude, you just gave me the answers to 3 issues that have been haunting me since I started! Outstanding instructional and what a great resource your channel is. Thank you!
This is the new 25# Electric Stuffer I was testing out at the end of this video: tinyurl.com/2hvbhcea When compared to the TSM 25# electric stuffer, this stuffer sells for a fraction of the price and does a great job!!
Great video Eric. I have watched all your videos up to now on casings. But what a great little refresher for us seasoned veterans, and love these short videos for the new sausage maker's out there. 9 times out of 10 when new people to sausage making need assistance I send them to yoir videos. I learnt most of my techniques from you over the last 5 year and I have had great success thanks to you. And looking so forward to CELEBRATE SAUSAGE. Thanks for another great video Eric. Cheers
Your tip about the baking soda worked great. As it was when your video came on I was making hot gut sausages so I tried the baking soda trick and it worked perfectly.
Hi Eric, I just prepared 2.2kgs of droëwors yesterday. This is now hanging in my biltong box. 2.2kgs made roughly 7.5m of wors using natural sheep casings. I used Crown National Safari spice, some brown malt vinegar, and some Worcester sauce with 15% fat beef. But, and there is a but, I never saw your video before I rinsed my casings and it took me two+ hours and a lot of patience to untangle them. I almost missed the Rugby World Cup match between the All Blacks and Ireland. Pressing on, I was using a plastic 12mm horn and my casings were struggling to release as they were filled. I had two breakages. So, thank you for the great video and your clear explanations to understand where I went wrong. My wife and I really enjoy your channel and we will be trying more of your sausage recipes soon. Greetings from Glasgow, Scotland.
Got a call from a friend last week saying that they had run out of sheep casing for breakfast sausages they were in the middle of making. I brought them an unopened jar of sheep casing from the sausage maker. They said they always have such a hard time with sheep casings, so I showed them all the steps you covered in this video based on what I had learned by watching your channel since celebrate sausage season 1 and told them to check you out on youtube. I just emailed them this video link and hope they become your next subscribers. Perfect timing! Looking forward to this October. I have been making a pinwheel Italian sausage utilizing sheep casings, pork, parsley and plenty of Parmesan cheese for a couple of decades now. If you are taking suggestions for this years celebrate sausage I'd be willing to share the recipe for this family and friends favorite.
I bought some AA casings from the Sausage Maker (there is a marked difference with the better casings), I added baking soda but I broke my auger on my Carnivore meat grinder so my casings had to sit in the water with baking soda for over a week until my auger replacement arrived. I was worried that being in the baking soda solution for so long would damage the casings. No problem at all, no casing blowouts, made great sausages.
Hey Eric... great tip with the baking soda. I made a batch of breakfast sausage with the sheep casings today and the "lubrication" was perfect!!! Any other tips and tricks is greatly appreciated. I'm looking forward to this year's Celebrate Sausage. Keep up the great work!!
This video is GREAT GREAT GREAT! I used your tips on a packaged of salt-pack lamb casings and WOW WOW WOW! Perfection - I can't wait to stuff them tomorrow!!! THANK YOU!!!!
I asked for this video some ago. Your reply to me then was, "Consider it done!" A man of your word and done it is! I'm ready to try those 22's again. I really had given up on them. All the best to ya.
Thanks for this video Eric! I have always struggled with sheep casing. Today I made your turkey hotdog recipe and the casings were so easy to handle and stuff. And the hotdogs are so delicious! I think the grand kids will love them ! Thanks again for always sharing such top quality videos. Appreciated !! 👏🏻👏🏻👏🏻
Thank you for a well done Video! Your tip on using Baking Soda was Priceless! Been using Colagen casing for YEARS and Cursing natural sheep casing due to the difficulty just threading one onto a stuffing horn. Will try this Soon! Again, thanks!!!!
Thanks Eric! Sausage Maker casings are pretty expensive but the quality is good. Never had an issue. I'll try soaking over night and adding baking soda tips on the next batch of breakfast sausage. Looking forward to season 4. Cheers!
Funny thing, I just made a breakfast sausage video and I did have a tricky time with the sheep casings (as I always do!) I already use these tips but I don't think I'm using enough baking soda, in fact, I'm sure I'm not using enough baking soda. Also, I'm sure I need to use a little more patience! Thanks for the video, love it!
Always great videos, so thanks once again. The one related topic that seems to be missing, is how do you “re-store” casing safely? Does it make a difference whether brine packed or salt packed? I have been taking them and freezing them in a highly concentrated brine… Kosher salt or other non-iodine salt with a bit of water. Though I’ve never had problems, please provide the ideal way to store them. TIA
@@2guysandacooler Thanks. I had made a parsley cheese pinwheel sausage using the 18 to 22 casings and had a tough time with blow outs. I always soak and flush my casings but never new about the baking soda trick. This video inspired me to try it again. They were incredible on the grill Thanks again, very informative channel Andy
Hi Eric. Something I struggle with is knowing the right size tube to use with the casing size. Any rules/tips on how to know which size filling tube to select for casing size?
This is great! I just made your Merguez recipe and used sheep casings, had all kinds of issues! After I take out what is needed, can I put the unused back in bag for next time? Store in fridge?
yes if they have already been soaked and stretched , just add a tablespoon of salt to the casings and let them drain in the fridge ocernight. discard the excess water and place the salted casings back with the others.
Eric what’s your opinion on using white distilled vinegar? I’ve been using this to soften my casings and I get a nice snap from hog and sheep casings. Next time I’ll try the baking soda but I would like your opinion on this. As always another Great video.
vinegar much like lemon juice is an acid and the acid very slowly eats away at the lining of the casing. Thie rapidly tenderizes them. Too much time in a vinegar solution can make the casings fragile. Personally, I've found that an overnight soak in either regular water or water with baking soda works well for me. With that being said, if someone wanted to rapidly get their casings ready a little vinegar will surely do the trick😉
Eric, thank you so much for this great video. I bought some cheaper sheep casings and they were a super pain in the neck. I somehow got them to work well enough to make a small batch of merguez sausage but I had blowout after blowout. Paying more for a good casing will work out cheaper in the long run and one will keep their sanity! I am subscribed and love your channel. It is without question the best overall channel for sausage making. That said, being originally from England I am also a fan of Scott Rae. Would you consider doing a review of his home made rusk? I use it all the time and it works great for me. I would love to see your review of it. See the rusk video here: ruclips.net/video/IGdgOwHVNUg/видео.html.
Hi Eric - Tip number 5: When starting to stuff your casing - fill your applicator tube with meat and then overfill slightly. You then have a nice little bulge to work over which opens the casing as you're pushing it on.
Great tip!
Thank you very much. Saved me so much trouble.
Being a newbie to making sausages, this tutorial really helped me on my last sausage making endeavor. Thanks for doing this.
Baking soda trick worked, man was I frustrated before this video😂
I'm pretty new to making sausage and dude, you just gave me the answers to 3 issues that have been haunting me since I started! Outstanding instructional and what a great resource your channel is. Thank you!
This is the new 25# Electric Stuffer I was testing out at the end of this video: tinyurl.com/2hvbhcea
When compared to the TSM 25# electric stuffer, this stuffer sells for a fraction of the price and does a great job!!
Great video Eric. I have watched all your videos up to now on casings. But what a great little refresher for us seasoned veterans, and love these short videos for the new sausage maker's out there. 9 times out of 10 when new people to sausage making need assistance I send them to yoir videos. I learnt most of my techniques from you over the last 5 year and I have had great success thanks to you. And looking so forward to CELEBRATE SAUSAGE. Thanks for another great video Eric. Cheers
Great video👌thanks. Really helpful when making boerrewors and droewors
Your tip about the baking soda worked great. As it was when your video came on I was making hot gut sausages so I tried the baking soda trick and it worked perfectly.
Hi Eric, I just prepared 2.2kgs of droëwors yesterday. This is now hanging in my biltong box. 2.2kgs made roughly 7.5m of wors using natural sheep casings. I used Crown National Safari spice, some brown malt vinegar, and some Worcester sauce with 15% fat beef. But, and there is a but, I never saw your video before I rinsed my casings and it took me two+ hours and a lot of patience to untangle them. I almost missed the Rugby World Cup match between the All Blacks and Ireland. Pressing on, I was using a plastic 12mm horn and my casings were struggling to release as they were filled. I had two breakages. So, thank you for the great video and your clear explanations to understand where I went wrong. My wife and I really enjoy your channel and we will be trying more of your sausage recipes soon. Greetings from Glasgow, Scotland.
Got a call from a friend last week saying that they had run out of sheep casing for breakfast sausages they were in the middle of making. I brought them an unopened jar of sheep casing from the sausage maker. They said they always have such a hard time with sheep casings, so I showed them all the steps you covered in this video based on what I had learned by watching your channel since celebrate sausage season 1 and told them to check you out on youtube. I just emailed them this video link and hope they become your next subscribers. Perfect timing! Looking forward to this October. I have been making a pinwheel Italian sausage utilizing sheep casings, pork, parsley and plenty of Parmesan cheese for a couple of decades now. If you are taking suggestions for this years celebrate sausage I'd be willing to share the recipe for this family and friends favorite.
I bought some AA casings from the Sausage Maker (there is a marked difference with the better casings), I added baking soda but I broke my auger on my Carnivore meat grinder so my casings had to sit in the water with baking soda for over a week until my auger replacement arrived. I was worried that being in the baking soda solution for so long would damage the casings. No problem at all, no casing blowouts, made great sausages.
I love the baking soda trick!!
thank you! this is the only casings I can get from a farmer near by over here. i appreciate your tips and videos!!
You are welcome.
Hey Eric... great tip with the baking soda. I made a batch of breakfast sausage with the sheep casings today and the "lubrication" was perfect!!! Any other tips and tricks is greatly appreciated. I'm looking forward to this year's Celebrate Sausage. Keep up the great work!!
This video is GREAT GREAT GREAT! I used your tips on a packaged of salt-pack lamb casings and WOW WOW WOW! Perfection - I can't wait to stuff them tomorrow!!! THANK YOU!!!!
NICE!!
thank you so much for sharing your tips. I am a first time sausage maker (merguez) using sheep casing. Your tips help big time :)
I asked for this video some ago. Your reply to me then was, "Consider it done!" A man of your word and done it is! I'm ready to try those 22's again. I really had given up on them. All the best to ya.
😉
Thanks for this video Eric! I have always struggled with sheep casing. Today I made your turkey hotdog recipe and the casings were so easy to handle and stuff. And the hotdogs are so delicious! I think the grand kids will love them ! Thanks again for always sharing such top quality videos. Appreciated !! 👏🏻👏🏻👏🏻
Amazing, I was just thinking this week that I wanted to learn to work with sheep casing! Thank you!
Thank you for a well done Video! Your tip on using Baking Soda was Priceless! Been using Colagen casing for YEARS and Cursing natural sheep casing due to the difficulty just threading one onto a stuffing horn. Will try this Soon! Again, thanks!!!!
Thanks for the baking soda tip Eric, I've some hotdogs to make this week and will give it a try.
Thanks Eric! Sausage Maker casings are pretty expensive but the quality is good. Never had an issue. I'll try soaking over night and adding baking soda tips on the next batch of breakfast sausage. Looking forward to season 4. Cheers!
Thanks, I've had my frustrating moments with these. This will help a lot.
I farm sheep, and I have not yet been able to exploit and market the casings. This video is excellent
Funny thing, I just made a breakfast sausage video and I did have a tricky time with the sheep casings (as I always do!) I already use these tips but I don't think I'm using enough baking soda, in fact, I'm sure I'm not using enough baking soda. Also, I'm sure I need to use a little more patience! Thanks for the video, love it!
Thanks for that. I harvest my own casings from our nz sheep. Got sick of blowouts! Will try this next.
Thanks for the great tips. Looks like it made it much easier. Going to make your hotdogs tomorrow with sheep casings so will try out the tips.
Excellent Eric , I’ve had a love hate relationship with Sheep Casing for some time LoL
I know what you mean!!
Another awesome video guys. Gonna have to get my sausage making on after this!
Always great videos, so thanks once again. The one related topic that seems to be missing, is how do you “re-store” casing safely? Does it make a difference whether brine packed or salt packed? I have been taking them and freezing them in a highly concentrated brine… Kosher salt or other non-iodine salt with a bit of water. Though I’ve never had problems, please provide the ideal way to store them. TIA
You just fixed 90% of my issues!
Awesome tips as usual!
Please do Argentinian chorizo for celebrating sausage this year!
Guess what came in the mail this morning?! Thanks for the video
Thanks for the baking soda tip. Didn't know that one. Question for you. Would you consider doing a video on spice and liquid percentages?
Thank
Andy
You are welcome and yes, I'll do a vid on that!!
@@2guysandacooler Thanks. I had made a parsley cheese pinwheel sausage using the 18 to 22 casings and had a tough time with blow outs. I always soak and flush my casings but never new about the baking soda trick. This video inspired me to try it again. They were incredible on the grill
Thanks again, very informative channel
Andy
Good afternoon my brother
What helps with the smell? Baking soda help at all?
❤❤❤thankyou
Thanks for this great video 😊
Hi Eric. Something I struggle with is knowing the right size tube to use with the casing size. Any rules/tips on how to know which size filling tube to select for casing size?
Great video! Are all these tips the same for hog (and other natural) casings?
This is great! I just made your Merguez recipe and used sheep casings, had all kinds of issues! After I take out what is needed, can I put the unused back in bag for next time? Store in fridge?
yes if they have already been soaked and stretched , just add a tablespoon of salt to the casings and let them drain in the fridge ocernight. discard the excess water and place the salted casings back with the others.
is there any way to kep the casings straight when filling, i would like my finished product ti be straightht and not curved
Use most of these already as methods but haven’t done the baking soda in water.
Hi eric why my sausage casing became chew after cooking thanks
Eric what’s your opinion on using white distilled vinegar? I’ve been using this to soften my casings and I get a nice snap from hog and sheep casings. Next time I’ll try the baking soda but I would like your opinion on this. As always another Great video.
vinegar much like lemon juice is an acid and the acid very slowly eats away at the lining of the casing. Thie rapidly tenderizes them. Too much time in a vinegar solution can make the casings fragile. Personally, I've found that an overnight soak in either regular water or water with baking soda works well for me. With that being said, if someone wanted to rapidly get their casings ready a little vinegar will surely do the trick😉
Thank you
Thank you, Eric. I always try to use sheep casings and always get SO MAD.
I know what you mean!!
Does ur stuffer have a hard time pushing out meat through the small Dia tube
nope. Very easy and fast to stuff with the 1/2 inch horn. I was impressed!!
Any chance you can make a spicy pickled sausage from scratch? The only videos available are of store bought hotdogs soaked in hot sauce.😢
❤❤❤👍🙏🥰
Eric, thank you so much for this great video. I bought some cheaper sheep casings and they were a super pain in the neck. I somehow got them to work well enough to make a small batch of merguez sausage but I had blowout after blowout. Paying more for a good casing will work out cheaper in the long run and one will keep their sanity! I am subscribed and love your channel. It is without question the best overall channel for sausage making. That said, being originally from England I am also a fan of Scott Rae.
Would you consider doing a review of his home made rusk? I use it all the time and it works great for me. I would love to see your review of it.
See the rusk video here:
ruclips.net/video/IGdgOwHVNUg/видео.html.
Thank you, these things are so little, thin and fiddley. Extremely frustrating.
There is a special place in hell for sheep casings.
Boo
Tip 6 dont use sheep casings. Lol 1 hr 30 minutes to untangle. I bought lem ones.