Great story, Roy
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Great story, Roy
Actually the only casings that I know of that are plastic are on Bologna and a few others. Here's a little video telling about casings. It's a bit less than 5 minutes and it's very helpful
https://www.youtube.com/watch?v=2AAD8Lx76b0
So it is alright to grind up a pig but not to stuff it in their intestines? :shrug:
Why wouldn't you??
The one thing that my dad hated about making sausages out on the homestead when they'd butcher was having to rinse out the guts to stuff them back into. He actually thought it was pretty neat that we could buy hog casings and not have to deal with the s**t that was in them.:w
Although I have never processed my own I have used plenty of natural casings. Much less work!
My thoughts were if you use one part of the pig why not use it all?
Probably modern machines and methods can't handle the intestines in a modern business world.
I am personally leaning more and more to a bulk sausage because it is less work stores in less room and tastes the same.
In some cases yes but what is the difference between a breakfast link and a patty?