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Southern Indiana Butcher, Brewer, & BBQ Supply
By Barnard Bail Bonds August 29, 2010
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Southern Indiana Butcher, Brewer, & BBQ Supply
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Natural Beef Casings
Most natural sausage casings are produced from the intestinal tract of pork, sheep, and beef. The three most popular beef casings come to us as "Rounds", "Middles", and "Bungs". "Rounds" are made from the small intestine and have a natural curved shape. Rounds are around 40mm in diameter and are used in the production of Liver Sausage, Ring Bologna, and other ring sausages. "Middles" are around 60mm in diameter and are used for stuffing Bologna, Cervalet, Salami, and other dry and semi dry sausages. Middles are a strong casing that is sometimes sewn to give them a uniform diameter and length. "Bungs" or "Caps" are used for large diameter sausages like Large Bologna, Lebanon Bologna, Cooked Salami, and Capocolla. Bung sizes range form 4 inches to 5 inches plus. http://www.butchersupply.net ...read more
By Southern Indiana Butcher, Brewer, & BBQ Supply August 14, 2012
Meat Quality Problems
Pale, Soft, Exudative (PSE) Condition Pale, Soft, Exudative (PSE) condition is a quality problem most commonly affecting pork but which also affects beef, lamb, and poultry. PSE meat is characterized by itspale color, lack of firmness, and fluid (exudate) dripping from its cut surfaces. When cooked, this meat lacks the juiciness of normal meat. PSE meat is unsuitable for processed meats as well, as it results in products which have an undesirable pale color and are swimming in extra fluid. PSE condition results from an abnormally rapid drop in the pH of the carcass after slaughter. This condition is most often noted in carcasses of pigs suffering from Porcine Stress Syndrome (PSS) but can also affect carcasses of normal pigs which have experiencedpreslaughter stress. Much less is known about theRed, Soft, Exudative (RSE)condition which has characteristics similar to PSE except that the meat has a darker color. RSE also appears to be related to abnormally low pH levels and can result from preslaughter animal stress. Dark, Firm, Dry (DFD) Condition At the other extreme, Dark, Firm, Dry (DFD) condition is a quality problem affecting beef, pork, and lamb. DFD meat (also referred to asdark cutting meatis characterized by its dark color and dry or sticky texture. It is less appealing to consumers due to its unappealing dark color and less pronounced taste. An additional problem with this type of meat is that it is more susceptible to spoiling since it has a higher than normal pH which is favorable for the growth of microorganisms. This condition occurs in animals which have survived stress before slaughter but have not had a chance to replenish their glycogen reserves. ...read more
By Southern Indiana Butcher, Brewer, & BBQ Supply May 15, 2011
Hog Casings- Handling, Stuffing Capacity, and Storage
Pre-flushed hog casings are vacuum packed in a heavy salt brine. This keeps them perfectly safe for the short amount of time involved in unrefrigerated shipping. When you recieve your casings store them in the original bag in the refrigerator until time for use. Hog casings stored in the original bag have been shown to keep up to four years under refrigeration. Some odor is normal with natural casings especially in warm weather and this should disappear after a rinse or two in fresh, clean water. Hog casings should be rinsed in clean water at least once to remove excess salt and then soaked in luke warm water for 1 hour before use. This helps to open the pores of the casing and makes them easier to handle. You can do this a day ahead of time to maximize the ease of handling effect. Just let the warm water cool to room temperature, drain and replace with fresh, clean, cold water and refrigerate. When you are ready to begin the stuffing operation, drain and replace the cold water with fresh, clean warm water and the casings are ready to stuff. NEVER USE HOT WATER ON NATURAL CASINGS as this may actually cook the casing rendering them useless. Normal stuffing capacity for a 100 yard hank of hog casings is 100 to 120 pounds or more. Stuffing capacities vary according to the number of links per pound and how tight the casing is stuffed. Our hog casings are held to firm specifications, however, due to the inherent characterisics of natural sausage casings there may be a slight variance in stuffing diameter size, hence 32mm - 35mm. This will also affect stuffing capacity. Unused casings will store safely for several days in fresh, clean water in the cooler or refrigerator. To store for longer periods add salt to the water. Use as much salt as will dissolve in the water. To store for an indefinite amount of time, drain unused casings and store covered in dry salt sealed in a plastic dish or plastic bag in the refrigerator. Casings stored in this manner have been shown to keep for up to 5 years. NEVER FREEZE natural casings. Freezing for long periods of time can cause the oils in the casings to leach out leaving them dry and brittle leaving you with casings that are useless or nearly so. Use natural hog casings for fresh or smoked sausage. Bratwurst, Polish sausage, and Italian sausage. 32-35mm pork casings can also used to stuff pepperoni. ...read more
By Southern Indiana Butcher, Brewer, & BBQ Supply November 07, 2010