Looking for Beef Polish Without the Pork Casing

Sausage casings are an essential role of making sausage. Subsequently all, a sausage isn't a sausage without something to stuff it in. But they're also important in ensuring your end product is flavorful, processed evenly, and has groovy texture. The type of casing used is typically dictated past tradition just likewise varies by processing technique, ingredients, and size. Nigh sausage casings are natural, collagen or fibrous, with a wide assortment of sizes and applications.

Natural Casings

Natural sausage casings are fabricated from the submucosa of the small intestine, a layer of the intestine that consists of naturally occurring collagen. The utilize of this blazon of casing goes back centuries — information technology'southward one of the oldest forms of sausage-making, a classic in the sausage tradition. They are the most popular choice today because of the "snap" they make when bitten. They're too flexible, tender, easy to stuff, and are durable enough to hold upwardly to smokehouse processing. They can be used for fresh sausage, smoked sausage, snack sticks, hot dogs, brats and more.

Your natural casings will come either packed in common salt or a saline solution.The saline solution is designed for quick use, so in one case you rinse them off, you tin can use them within about thirty minutes after soaking in warm water. If salt-packed (in other words, heavily salted), you need to rinse off the common salt, soak them in cold h2o and run cold water through them. After about half an hour of soaking in warm water, they can be used for stuffing. These casings can exist repacked in table salt and stored in the freezer for up to a year.

Hog

Hog casings are the traditional choice when making any blazon of link sausage like bratwurst, Italians, and kielbasa. They are also used for making smoked polish sausages, ring bologna with a small diameter and landjäeger.

29-32 mm	Small-scale Brats •Link Sausage • Landjaeger
32-35 mm	Brats •Italian Sausage •Rope Sausage
35-38 mm	Shine •Kielbasa
38-42 mm	Bologna

Sheep

Sheep casings are the most tender of the natural casings.The smaller diameter of sheep casings makes the perfect for making pocket-size link sausages similar breakfast sausage and hot dogs, to snack sticks.

20-22 mm	Breakfast Sausage •Small Snack Sticks
22-24 mm	Breakfast Sausage •Snack Sticks
24-26 mm	Small-scale Hot Dog •Wiener
26-28 mm	Big Hot Canis familiaris •Wiener•Landjaeger

Beef Rounds

Beefiness rounds go their name from their characteristic round shape. They have minimal fat and are ideal for fresh, cooked or smoked sausage such as Ring Bologna, Smoothen, Mettwurst, Holsteiner, and Claret Sausage. They are very heavily salted, so yous need to rinse them in common cold h2o and so run warm water through them. The best treatment is to soak them overnight in common cold water and soak them in warm water for about 30 minutes earlier commencement your sausage stuffing piece of work.

Beef Middles

Beef middles are straight long casings that take a heavier texture wall with some fatty. These casings are ideal for dry and semi-dry sausages similar Salami, Liverwurst, Bologna, or Summertime sausage.

Beefiness Bung Caps

Made from the end of a moo-cow's large intestine, beef bungs are large-diameter casings that are typically used for large bologna, headcheese, souse, capicola, and mortadella.

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Collagen Casings

Collagen casings are candy, edible casings produced from the collagen in moo-cow or hog hides, bones, and tendons. While they don't give much of a snap, they're inexpensive and give more than uniformity in weight and size compared to their natural counterparts. Collagen casings are packaged in sheets effectually a tube that can easily be loaded on your stuffing horn, with no soaking required. They come in two varieties based on processing:

Fresh

As the proper name implies, fresh collagen casings are used specifically for fresh sausages similar bratwurst and breakfast links. These tend to be more tender casings that are unable to withstand hanging in a smokehouse.

Smoke

Smoked or processed collagen casing are a flake stronger and thicker than fresh collagen to hold up to the processing schedule in the smokehouse, and can exist used for making snack sticks, ring bologna, hot dogs or wieners. Their durability holds upwards well when hung on smoke sticks during processing and are available in articulate and mahogany colors (no gustation variation).

19 mm	Smoke	Mahogany	Small Snack Sticks
21 mm	Fresh	Clear	Modest Breakfast Sausages
21 mm	Fume	Articulate or Mahogany	Snack Sticks
23 mm	Fume	Articulate	Large Snack Sticks• Modest Pepperoni
26 mm	Smoke	Articulate	Hot Dogs •Wieners
30 mm	Fresh	Clear	Brats • Link Sausage
40 mm	Smoke	Clear	Band Bologna• Liver Sausage • Kielbasa
43 mm	Smoke	Clear	Ring Bologna • Liver Sausage • Kielbasa

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Fibrous Casings

Fibrous casings are inedible casings made from a grade of cellulose material that peels away easily when cooked. They are also made from a specific tree called the Abaca. The fibers in the Abaca tree are very potent yet like shooting fish in a barrel to work with — they're very stretchable.They're about unremarkably used for making pepperonis, summertime sausage, bologna, liverwurst, and other fine smoked sausages. Their durability allows tight stuffing, making them ideal for fine or emulsified sausages.

Gristly casings should exist soaked for at least 25-30 minutes in warm h2o (80-100 F). Lay the casings flat in warm water and submerge completely, with the tied ends lower then that any trapped air can escape. After soaking, squeeze excess water out before stuffing.

There's ii chief kinds of fibrous casings — articulate and mahogany. You tin can also get them printed with a pattern. The benefit of a mahogany casing is you lot'll become a consistent color when you are smoking the sausage.

1"	Thuringer • Pepperoni • Salami• Cracker-Sized Sausages
2-2.5"	Traditional Summertime Sausage
4"	Large Summertime Sausage• Hard Salami
8"	Olive & Pimento Loaf •Mortadella •Deli & Sandwich Meats

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Source: https://www.psseasoning.com/blogs/news-events/sausage-casings-101

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