Ding snags

 Hi guys

Where does everyone get there casings from for there ding snags I made them last year for the first time and at the time I couldn' find any 30mm collagen casings locally? 

And I know there a pretty secret recipe but how much wine do ppl put in per 10kg I did a few different batches last year and I didn't really make any that were great but this had alot to do with them drying to fast as it was left to late in the year and having smaller casings. I was worries they would be to wet if i added to Mich wine. 

If you have a recipe you would like to share It would be Much appreciated I know these take years to refine so I understand if you don' want to share but would love some tips.

Thanks

Rod


little johnny's picture

Posts: 5320

Date Joined: 04/12/11

Outwide may be able

Fri, 2018-06-15 21:02

To point you in right direction for casings ( real and artificial ones).

little johnny's picture

Posts: 5320

Date Joined: 04/12/11

Master butchers cannigvale

Fri, 2018-06-15 21:22

Will have what you require. Artificial or natural.

scere_182's picture

Posts: 335

Date Joined: 27/01/09

Meat processing suppliers in

Fri, 2018-06-15 21:52

Meat processing suppliers in Malaga. Never had a problem with there casings. We do over 100kg each year. Princi butchers in north perth or Barbara butchers in greenwood are helpful for those wanting to learn. They’ll give you all the ingredients in the right quantities for however many kg you order to make it easy and happy to give a rundown on the process. Few years trying and you’ll find the right combination.

____________________________________________________________________________

Rob

building designer | architectural draftsman

https://www.facebook.com/robertsceresinidesigns/

roddo's picture

Posts: 481

Date Joined: 16/10/09

 Awesome thanks for the help

Sun, 2018-06-17 16:24

 Awesome thanks for the help

Posts: 8027

Date Joined: 07/05/12

I got my Italian uncle's

Sun, 2018-06-17 16:48

I got my Italian uncle's recipe hanging around sonewhere in my emails, will see if I can find it. It's his family's recipe they've been using for generations from the Calabrian region and he and his mates in Waroona still do about 10 pigs per year from slaughter to snag.

____________________________________________________________________________

Officially off the Pies bandwagon

roddo's picture

Posts: 481

Date Joined: 16/10/09

 Awesome thanks mate that

Sun, 2018-06-17 17:09

 Awesome thanks mate that would be greatly appreciated 

Posts: 518

Date Joined: 04/05/08

 Ive been messing around 

Sun, 2018-06-17 19:43

 Ive been messing around  refining my recipe for little while

These are quanties to per kg of meat

Salt-25g-5tsp

Cure #2 2.5g 1/2tsp (i use the cure but plenty dont make sure you understand the risk albeit low of botulism and other things if you dont)

Sugar 3g-1/2tsp

Pepper 3g-1 1/2tsp

Coriander ground 2g-1tsp

Fennel seeds 2g-1tsp

Chilli 1gr 1/2tspor too taste

Garlic powder 1g1/2tsp

Red wine i add to more  to a feel..good splash i suppose

The right conditions are paramount for drying to hot and dry and the outside will dry to quick looking the moisture in and making them rot inside-out

You can buy a mould started culture to put over the sausage to incourage the right mould to start growing (white)Be cautious if you get a dark coloured mould growing on the snags

As for gear MBL in canningvale have everything you need for making snags.I normally use the 44mmx500m fibrous casing and out a cable in the middle to get 2 snags out of each one.

roddo's picture

Posts: 481

Date Joined: 16/10/09

 Cheers for the Info I

Mon, 2018-06-18 16:29

 Cheers for the Info 

I haven't heard of sugar being added before do you think it makes a big difference in the taste?