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Old 10-16-2007, 06:02 PM   #1
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Medium hawg guts is hard to beat for all round use. Beef middle casings are just the ticket if you want a little larger diameter such as for januine andouille. I forget about the sheep stuff. They mighty small and delicate supposedly. Smell like dead sheep too. For narrow gauge breakfast sausage it works just about as well to make em caseless..just extrude em out onto wax paper and a cookie sheet then partially freeze em then cut em to length bag and freeze solid. I like collogen cases purty good too but they a little expunsive and got to be handled quite a bit different than guts. You got a local source for guts?

ps..A good stuffer be mo betta than the stuffing attachment for the mixer. Just my .02 of course.

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Old 10-17-2007, 08:01 AM   #2
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I prefer natural casings...and the size depends on the type of sausage you are making. For Italian and Polish I like the 35-38 MM casings especially if I'm smoking the sausage
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