In general, all casings
can be handled in essentially the same manner; however, there are a few
intrinsic variations. For example, Beef Casings, being more fleshy, can
withstand more soaking and warmer water than Sheep Casings.
Beef Casings
Soak overnight in cold water. Then, thirty minutes before use, put
casings in 38 Deg.C (100 Deg.F) water.
Hog Casings
First, rinse with fresh water. Then, soak in 30-32 Deg.C (85-90 Deg.F)
water for at least thirty minutes prior to use; soaking over night is also
quite typical.
Sheep Casings
First rinse with fresh water. Then, soak in 30-32 Deg.C (85-90 Deg.F) water for
thirty minutes prior to use.
Preparing the
Casings - There are four basic steps to preparing casings for
stuffing.
SALTED
- Rinse salt from casings with fresh
water.
- Soften by soaking in fresh water at room
temperature (approximately 21 Deg.C [70 Deg.F]) for 45 minutes to one hour. When
hanks are placed in water, gently hand massage them to separate the strands and
prevent dry spots which may adversely affect the stuffing process.
- Take casings to stuffing table. Place in bath
of fresh water. This water should be warmer to render a little of the natural
fat in the casing. This will help to allow the casing to slide from the stuffing
horn more readily.
- Preflush the casings by introducing water
into the casings and allow to run through the casing. This will also facilitate
getting the casing onto the filling horn and moving the casing smoothly during
the filling process.
PRE-FLUSHED IN
SLUSH�
Requires somewhat less labor and time before stuffing, but
all four steps should be followed.
PRE-FLUSHED WET PACK
Goods are packed in a brine with lesser amounts of salt.
Requires only steps 3 and 4. Pre-tubed goods (casings on plastic tubes to speed
production) usually come this way. Tubed goods may require�a charge of water
after they are on the stuffing horn; this is done using a horn made specifically
for that purpose.
PRE-FLUSHED IN SOLUTION
Requires no soaking time. Only steps 3 and 4 need to be
performed. Casings packed this way are more prone to damage in shipping and/or
from temperature changes. These casings should be purchased in smaller amounts -
usually a 2 to 3 month supply, although they can be kept longer. Barrels should
be carefully inspected, with leakers used first, employing steps 3 and 4.
