I couldn't get the movie to play. Said it was private.Looks like a great idea. I was making sausage earlier in the evening and the casing snaked down the drain exactly as you described it. I'll give this a shot next time.
JonSorry! I forgot to make the video public. It should be okay now, please let me know if it is not.
Great idea. oted for next sausage day.
..and it's pretty cool looking.
Absolutely freaking genius! You deserve an award for this.
If anyone is interested nominating me for an award for my method of rinsing hog gut, please contactThe Nobel FoundationP.O. Box 5232, SE-102 45 Stockholm, SwedenThanks, Now all I have to do is rent a tuxedo
Doesn't this just get whatever it is on the inside you're washing out of the casing onto the outside of the casing? I mean the water comes out from the inside of the casing and the coil is soaking it that very water??
JimThe casings are actually very clean out of the bag. The only reason to rinse the casing at all is to remove the salt that is on the outside and lubricate the inside so that it slides easily on and off the stuffing tube.Now if the casings had come directly from a hog, that would be an entirely different story. But they don't all of the nasty stuff is removed by the processor.
Gotcha, Thanks. now to get that sausage attachment for the kitchenaid.
Great post, Bob. Very useful. I have it seared into my memory now for next sausage adventure.
Any tips on how to easily unravel a given length of casing from what I get from Butcher-Packer? I always end up threading one end through this way and that as I hit snags - rather laborious.
Dave The hank is tied at two points: the middle and the end with the plastic ring. Untie the middle knot first and open the hank completely. You should end up with about a half dozen stands of mebrane stretched out more than 10 feet. At this point I cut the hank in half at the middle so I have two 5 plus foot bundles of gut. I never use a whole hank at time, so at this point I fold the half with the plastic ring carefully, knot it at the middle with a piece of plastic string and put it away. Then a get a sheet pan, separate the strands from the remaining half-hank and place them on the pan in neat piles before flushing them. The process is slow, and you have to be patient, but it works.
Thanks, Bob. I'll give that a go over the weekend.I was actually planning on taking another cue from you and doing my fermentation pre-grind in the fridge. I find Bactoferm F-RM-52 to be a bit too sour when incubated at warm room temperature, so I figured I'd try some alternate fermentation methods before springing for other cultures.
DaveWhen you use Bactoferm do you follow the dosage directions on the package or are you using someone else's dosage recommendation? I find it works well and is not too sour when I use the manufacturer's recommended dosage.
I don't have my notes at hand, but off the top of my head I generally use somewhere between 2 kg to 4 kg (manufacturer's rec) meat to 1 g of starter culture. My recipes have mostly been from Ruhlman and Polcyn, with adaptations pulled from Jason Molinari's and your site. Certainly the biggest adaptation has been to disregard R&P's advice regarding dosage of starter culture.
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