Quick Answer
To achieve successful hand-casings in venison sausage making, start with clean and dry casings, then gently stretch and fill them with the sausage mixture, maintaining a consistent pace to prevent overstuffing. Use a 1:1 ratio of meat to fat to ensure even distribution. Keep the casings moist to prevent breakage.
Preparing the Casings
Begin by soaking the casings in cold water for at least 30 minutes to rehydrate them. Then, gently rinse the casings under cold running water to remove any impurities. Next, dry the casings with a clean towel and hang them to air dry for 30 minutes to an hour before use. This process will help prevent the casings from bursting during stuffing.
Stuffing the Casings
To fill the casings, attach a sausage stuffer or a meat grinder with a stuffing attachment to a power source. Feed the sausage mixture into the stuffer or grinder, maintaining a consistent pace to prevent overstuffing. Start by filling the casings to a length of about 6-8 inches and then twist the filled portion to create individual sausages. Continue this process until all the casings are filled and tied off.
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