Where do you sausage maker get your casing from?
Mainly bratwurst and Italian mix, pork, beef or sheep?
newbies ready to try with the help of a friend to point and keep us from screwing up!
TIA
Dave
Typically we get hog casings from the store. I really want to start getting the casing sleeves you just slide on and pull the plastic out. Instead of having to feed the casing on the tube little by little.
I just got an order in from The Sausage Maker. This is what $100 worth of casings looks like.
I have no clue how much this is in terms of feet. Their descriptions are not clear, their packaging has no weight marked, either. So I'm really unsure how much I'll be able to make with this, but it seems like a bunch.
Shipping was pretty slow, took about 10 days from order placed until delivered. Order placed on Dec. 2, marked as shipped on Dec. 6. Shipping was free, shipped USPS, arrive on Dec 13th.
I think this is what they call a 'butcher pack' or around 70 yards of hog casing in this case, looks like this same one from Amazon.
The sheep casings I think was this one from Amazon, Amazon description says about 60 yards, enough for 50 lbs of sausage.
I ordered directly from their website because on Amazon it was a bit higher and was showing a much later delivery date than I was hoping for by ordering direct - turns out it still took quite a while.
I might try another website next time, though that will likely be a while before I case up over 100 lbs of sausage. At least a couple of weeks.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
realdocBBQ no, there is not much of a selection at either location. Synthetic, hog intestines, and lamb intestines. The web sites above sound cool to me, but day to day sausage making I'll probably continue to use Ace.
My local Fleet Farm has casings, which is where I normally buy them.
For larger quantities from online, it seems like Butcher & Packer often has better prices than sausagemaker.com. https://www.butcher-packer.com/
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Craft without compromise. Seasonings, rubs, sauces & home smokers for meat crafters and pitmasters who demand professional-grade flavor at any scale. From backyard to hunt camp.
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
These are the casings I use. I’ve tried 3 or 4 different kinds and like these the best. There may be better out there too, I’ve just been super happy with these and don’t have any reason to co to use searching.
I just ordered some pre-tubed hog casings from Walton's. The pre-tubed are more expensive, but to be honest the most time consuming and frustrating part of this process has been sorting through my casings, trying to untangle them and get them straightened out, rinsed and then put on the stuffing horn. Honestly the placing on the horn isn't that big of a deal, but does take a couple of minutes for a long casing. The untangling I have spent 10-20 minutes at times standing there trying to untangle the rat's nest (and that's just to get one or two lengths).
So these pretubed casings will literally make all that the work of seconds. So I decided to spring for a little bit more for them.
$61 shipped for 100 yards of 30-32mm pre-tubed hog casings. Comes out to about $0.20 a foot. I can live with that.
Last edited by realdocBBQ; July 5, 2025, 03:50 PM.
Syracuse casing inc
the people know their stuff pre tubed bulk no shorts excellent customer service call and ask questions HOW ABOUT THIS A HUMAN ANSWERS THE PHONE only place I buy casing anymore.sorry I'm late
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