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.
