Natural
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What size casings do you have? - (back to top)
DeWied International Inc. has all sizes of hog, sheep and beef casings. However, the size casing you need will depend on your product and package specifications. How do you want your sausage to look?
How do you soak out casings and for how long? - (back to top)
Soaking out casings vary depending on put up and type of casing. Go to Casing types menu and view preparations for a specific casing type.
How long do you smoke sausage? - (back to top)
The length of your smoke cycle becomes part of your sausage formulation. Your smoke cycle depends on the type of smokehouse you have and the type of product you are smoking. Contact your smokehouse supplier. DeWied FLAVO FRESH Colored™ casings can help shorten your smoke cycle to increase smokehouse productivity.
How do you keep unused casings? - (back to top)
Cover unused casings in salt brine solution or granulated salt and store in cooler at 40º (4.44ºC) or less but do not freeze.
How tight should the sausage be stuffed? - (back to top)
How tight you stuff sausage casings depends on the type of sausage and how it is to be linked. For natural casings: When making a rope sausage, without linking, stuff to slightly less than the maximum expansion of the casings. If linking by machine, stuff 3-4 mm below the maximum expansion of the casing. Consult the instructions for the linker or your linker supplier because there can be significant differences in equipment. If linking by hand stuff 4-5 mm below the maximum expansion of the casing. Hand linking can put uneven stress on the casing. By under stuffing, you can reduce breakage during linking. Check the firmness of the link and adjust the stuffing pressure.
What is the shelf life of natural casings? - (back to top)
Dry Salt: 5 years
Preflushed in Net Pack: 4 years
Preflushed in Vacuum Pack: 4 years
Preflushed on Plastic Tubes: 4 years
Colored Casings: 2 years
What is the best way to store natural casings? - (back to top)
Store in the cooler at 40º (4.44ºC) or less in brine or well salted. NEVER freeze casings. If storing casings in brine for extended periods of time refresh casings periodically by changing the brine. Keep containers sealed in the cooler.
What is the most popular size casing
for a fresh and smoked sausage? - (back to top)
There are no standards dictating the size casing to be used for a particular sausage. The size casing you use for sausage should depend on what you want your sausage to look like. The specification of the packaging and above all, the preference of the customer will influence the casing size . How many links do you want to make up a pound? How long must the links be for the packaging to be used? E.G.: 5 links per pound(450g) and 5 inches (127mm) per link. Consult your DeWied Account Executive for help choosing the correct size for your application.
My casings smell bad; are they still good? - (back to top)
Usually Yes. When your natural casings first arrive there may be some gas build up in the container, especially in hot weather. This can smell pretty strong.
What can I do to remove the bad smell in my casings? - (back to top)
Usually all it needs is airing out. Leave the container open in the cooler for a while. Or, take casings out of the container and air them out. If it is really bad, rinse casings in fresh water, re-soak in brine and the smell will usually dissipate.
What can I do to improve the bite on the casings? - (back to top)
Cooking a sausage can toughen any casing. To maximize the tender bite of a casing, cook with moisture. Prick sausage before grilling. Do not microwave.
Smoke cycles can also affect the bite of a casing. Controlling humidity during the smoke cycle is very important to maximize a tender eating experience. Consult your smoke house supplier about the best smoke cycle for the most tender bite.
What casing put ups do you offer? - (back to top)
Go to Casing type menu and view put ups for a specific casing.
What is the length of a bundle or hank of casings? - (back to top)
The traditional hank bundle of hog or sheep casings was 100 yards (91 meters). Today the majority of casings are measured between 95 and 100 yards, or about 88 meters. This is usually known as "full yardage". However individual suppliers often vary casing length in order to discount price. Some hog and sheep casings are not sold as "hanks" but instead are based on stuffing capacity, such as DeWieds Processor Pack™ which is hog casings stuffing approximately 100 pounds (45.5 kilos) per pack regardless of casing size.
How many strands should a bundle have? - (back to top)
The traditional hank of hog or sheep casing has a minimum strand length of 2 meters and a maximum number of strands of 16 to 18 depending on caliber or quality. Today’s hanks can have many varied put ups depending on calibration range, type of raw material, hole specification etc.
Why is there such a difference in price between
companies when casings seem the same? - (back to top)
Price is contingent on type or origin of the casing, the diameter size range, number of meters in a hank or bundle, the amount of sausage that can be made with a casing unit, the number of casings actually shipped and invoiced, and quality factors of the casing. The world market for casings will affect pricing in a regional market.
Here are three steps to help identify some basic reasons for price differences between casing suppliers:
- Know how much sausage your casing unit makes and compare.
- Count the number of casing units received and compare with the invoice.
- Observe subtle differences in casing characteristics that effect quality.
Ask your DeWied Account Executive about our trucost software.
Why are the casings tough after cooking fresh sausage? - (back to top)
Sausage was cooked in a pan too hot and too quickly
Casings were not soaked long enough or too long
Origin of casing
Sausage was under stuffed
Sausage was heated in a microwave
How can I make my casings more tender? - (back to top)
Soak casings using a tenderizer. This must be carefully monitored to avoid making the casings too weak to stuff. Use proper moisture levels during smoke cycle
What is the speckled looking spot on my casings? - (back to top)
This is a patch of peyer .It is where lymph nodes were attached to the casing before cleaning.
Why do my colored casings get dark streaks when I smoke them? - (back to top)
Dry cycle was too short.
Showering with water containing chlorine or high mineral levels.
Improper air circulation in smokehouse causing uneven drying.
What is the difference between hand pulled and knife cut casings? - (back to top)
Hand pulled casings do not have threads of connective tissue on the outside (Called whiskers). They are delicate and usually have shorter strands than knife cut. They may have more holes or weak spots. Knife cut casings have the small threads of connective tissue (Whiskers). Their strands are usually longer and have fewer holes. The threads of connective tissue on knife cut casings will melt off on smoked or cooked sausage.
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