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11
RJ46
COOKING TIPS
Natural Casings- Made from sheep, hog and cow intestines. These casings come in a salted
brine and need to be soaked at least 1 hour in clear, warm water. Change the water regularly
while the casings are soaking. Soaking will make these casings more pliable to use with the
Meat Grinder. After soaking, open casings and rinse with water to remove salt. Then refrig-
erate in a sealed air-tight container. Refrigeration will help eliminate the odor that naturally
comes from these fresh casings.
Note: Natural casings will stay fresh on the shelf and in the refrigerator for at least 1 year so
long as they are kept in brine in an airtight bag or container.
Variations include:
• Natural Hog Casings
• Used for brats, franks or melts.
• Soak at least 1 hour in clear, warm water, changing water regularly.
• Best Cooked: Broiled, grilled or fried.
• Natural Sheep Casings
• Used for snack sticks and breakfast sausage links.
• Soak at least 1 hour in clear, warm water, changing water regularly.
• Best Cooked: Baked, smoked or broiled.
• High Barrier Casings- Leak-proof casings made of a nylon/poly blend. Great for beginner
sausage-makers. These casings are impermeable so liquid cannot escape.
• Used for summer sausages, bolognas and salamis.
• Soak for 30-60 minutes in cold water prior to use.
• Best Cooked: In a smoker, oven or cooked in water until the internal temperature
reaches 165°F.
• Hot Dog Casings- Made from collagen or non-edible plastic. Used to make good old-
fashioned franks.
• Used for franks.
• No soaking needed; can use right out of package
• Cooked Best: Boiled or smoked until internal temperature reaches 165°F.
• Do NOT use in an oven.
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