Is there a trick to getting the casings on the stuffer tube? - BBQ Central

Go Back   BBQ Central > General > The Sausage Factory
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-19-2007, 10:12 AM   #1
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
spray down the tube with water....and or switch to a smaller dia tube.
__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 12-19-2007, 10:23 AM   #2
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
What Dog said, plus maybe a light spizt of pam on the tube. Be sure to feed the casing on dead straight.
__________________

__________________
Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
Rag is offline   Reply With Quote
Old 12-19-2007, 10:48 AM   #3
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
I just remembered that putting vinegar in the soaking water helps.
__________________
Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
Rag is offline   Reply With Quote
Old 12-19-2007, 11:31 AM   #4
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
How to say this without bringing the hordes out..I lube my tube with a little veg. oil..
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 12-19-2007, 12:09 PM   #5
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by john pen
How to say this without bringing the hordes out..I lube my tube with a little veg. oil..
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 12-19-2007, 12:13 PM   #6
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
Quote:
Originally Posted by john pen
How to say this without bringing the hordes out..I lube my tube with a little veg. oil..
With 2 hands or one?
__________________
Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
Rag is offline   Reply With Quote
Old 12-19-2007, 02:01 PM   #7
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
either...he goes both ways.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 12-19-2007, 04:21 PM   #8
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Quote:
Originally Posted by john pen
How to say this without bringing the hordes out..I lube my tube with a little veg. oil..
You just had to do it didn't you
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 12-19-2007, 04:22 PM   #9
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Ok...we've had our fun...now Back on Topic....
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 12-19-2007, 05:02 PM   #10
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
I soak my casings in water for a couple of days before stuffing. The night before I soak them in white vinegar. It makes them pretty slick!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 12-19-2007, 07:13 PM   #11
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well 2 or 3 inches of coiled up guts on the horn should translate into quite a bit of guts once you start filling them up. How long/heavy is the stuffed link you throw when you hammer down on it? Taking it as fact that you really got guts. Now if you got collegen I could envision some of the problemos you are currently articulating.

bigwheel
bigwheel is offline   Reply With Quote
Old 12-20-2007, 07:27 AM   #12
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Looks good nice job.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 12-20-2007, 09:21 AM   #13
Graduate of BBQ Central
 
oompappy's Avatar


 
Join Date: Apr 2005
Location: Finger Lakes NY
Posts: 665
Looks like you got everything under control
Nice pics!!!
__________________
Oompappy's Page...
oompappy is offline   Reply With Quote
Old 12-20-2007, 09:21 AM   #14
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
They look like they were stuffed right, constant fill and size. Nice fat content and I see some nice specks of pepper or dirt ....calm down, just kidding on the dirt. Look good ..made me hungry.
Note; that coiled up job looks like a fair amount of casing to get on the tube at one shot.
__________________
Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
Rag is offline   Reply With Quote
Old 12-20-2007, 10:24 AM   #15
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Them sausages do look good. Yeppers nearly got to have a scale cuz you got to know how much meat you have to work with in order to put the right amount of salt/cure seasonings in it. Would say you definitely got guts. Having had the pleasure of working with the commercial sized brine pack hanks of guts..I just love the smaller home dry packs in comparison even though they are shorter and vary in length they are much easier to work with..store the leftovers etc. Still a bit puzzled about not being able to get much guts on the horn..but unless the longest gut in the pack wont fit on there I would say its not much of an issue to worry about.

bigwheel



Quote:
Originally Posted by JamesB
Got real guts, or at least it says so on the package. Packed in salt. Soaked 'em for about 90 minutes total and changed the water a couple of times. Then ran water through 'em and put 'em in a clean bowl of water until time to put n tube...

Another thing is this package only had strands of 4 feet or so... is that normal? I was expecting longish lengths of hog guts...

Links varied in size and weight... gotta work on that and I ain't got a scale... dang it another thing I guess I need

Here is a link to some it it...
http://bennett-family.com/pics/food/sau ... 07_med.jpg

I'm going to smoke some of the links 2morrow, but tonight I grilled some on my little Weber goAnywhere gasser.
http://bennett-family.com/pics/food/sau ... 907_md.JPG

Sliced....
http://bennett-family.com/pics/food/sau ... ced_md.jpg

I thought they tasted pretty god for my first time out... Will be trying other recipes while I'm on vacation...

Thanks for all of you help!
James.
bigwheel is offline   Reply With Quote
Old 12-20-2007, 05:30 PM   #16
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Looks great James! You are planning on sharing the recipe, right?
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 12-20-2007, 06:00 PM   #17
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Looks great James.
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 12-20-2007, 06:32 PM   #18
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Sausage looks great.
cleglue is offline   Reply With Quote
Old 12-21-2007, 12:42 PM   #19
Pope O'Que
 
SteerCrazy's Avatar


 
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
great lookin sausages James!
__________________

SteerCrazy is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:35 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×