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Organic hog casing for home charcuterie!?!?

We cannot find any source of organic hog casing... and I don't mean "all natural" I mean ORGANIC. Any leads!? Thank you!

asked by saucy. von Trapp over 6 years ago

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8 answers 4259 views
MrsWheelbarrow
MrsWheelbarrow

Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.

added over 6 years ago

Jordan, you need to find an organic pork producer. They may sell you casings, but be forewarned, if they are not fully prepped, it's quite a task to clean them, involving many hours of soaking.

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saucy. von Trapp
added over 6 years ago

Hi Mrs. Wheelbarrow, thank you... I should have specified... We grow our own pigs. I am willing to try most farm tasks... but I have to draw the line somewhere and that seems like a good place!
http://www.saucyvermont...

MrsWheelbarrow
MrsWheelbarrow

Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.

added over 6 years ago

Yes, I would agree. It's a hideous task, and even at a seed-to-sausage producer in Gascony, casings were purchased from a triperiere. Perhaps you want to consider collagen casings? http://www.butcher-packer...

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saucy. von Trapp
added over 6 years ago

Thank you! I just read about muslin casing! Do you have any experience with those?! Seems like an excellent solution... I am researching more but common sense says may have to rub the outside with lard to keep moisture in...hmmm

MrsWheelbarrow
MrsWheelbarrow

Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.

added over 6 years ago

Muslin isn't edible, while collagen is... Haven't used either one, as the casings I can pick up locally come from pastured pigs - I'm happy enough with that.

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usuba dashi
added over 6 years ago

Cleaning the intestines and pealing them is not a bad chore, but you have to know what you are doing. An alternative is to save the caul fat and wrap the forcemeat in it.

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John Patterson
added over 6 years ago

I am going to ask a few people in a Facebook Charcuterie group called the "Salt Cure Pig". There are a few farmers, processors and butchers in there that might be able to help. https://www.facebook.com...

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saucy. von Trapp
added over 6 years ago

Thanks everybody...John-cool, I just saw that group and asked to join! Butchering day is in exactly one week... Mrs Wheelbarrow- I did some reading on the collagen, doesn't sound like my cup of tea... I am calling around to all the local organic producers today... The muslin seems like a good solution but I am not willing to spend my saturday sewing sausage bags and I can't find anywhere to order them online...

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