Originally Posted by LPBeier
But here are my questions anyway:
1. Where do I look for casings? Would a butcher or someone here have them or is it best to go online? I personally can't eat natural casings but would use them for shape - I have been pulling them off for years! I have seen people do it with plastic wrap but with huge quantities that might be a little time consuming and not appropriate for links that need hanging and drying.
2. I have seen the words "Tender Quick", "cure", etc. I presume this is the salt. What is it I am really looking for and where do I get it?
3 Am I crazy to get into all this?
You are crazy to get into the feild but if you must.
Let me help you the best to my ability.
Here is how you clean a hog casing ( also turn it inside out )
Don't get in to the TQ stuff until you have lot's of skill ( I've learned from my mistakes )
You can find the casings at Gander mountain, You can buy the collagen casings.
And you can cook the sausage in an oven with a water pan smoker at 200.f and when the sausage reaches 165.f internally.
Here is how I do my sausage
washing them in warm water, turning them inside out.\
The casing in the fridge for 24 hours in cold water.
By the way Pink salr Cure #1 and Cure #2 are salt's Also Tender quick is salt as well.
I hoped I answered some questions.