Does anyone here process their own venison/etc. for use? I have for many years now but just started making cased sausages. I have tried several different kinds of case but they all are rather tough/chewy. Can anyone point me to a brand or type that is more like the cases you get when buying johnsonville breakfast sausage where its thin and not chewy.
Thanks
I use collagen casings from Pioneer Home Butcher Supplies in Loveland, Colorado. I make snack sticks, breakfast sausage, Polish sausage, hotdogs, brats, etc and use their casings for all of it. A year ago I ran out of their casings for making brats and picked up a LEM casing at Scheels. Yuck! It was so tough and chewy compared to what Pioneer sells. They are an old school shop. When I go in their store, they write my items and prices on paper, tally the total by hand (no calculator), and they don’t even have a website. Their phone number is 970-669-1094 according to their catalog from 2019 that I have…again, they don’t have a website, only word of mouth advertising. If you make your own pork sausages, I highly recommend their Chorizo and for breakfast sausage use their Olde Amish Mild Country and use 25% more seasoning than printed on their package. BTW, I cannot compare to Johnsonville breakfast sausage as I gave up store bought sausage. I only eat what I make and it is the seasoning I mention and if I feel like making links instead of patty sausage I use their 21mm casing.
Sound like something I might need to check out. Thanks for the reply.