Originally Posted by CaptKiRkLeS
Where do you guys get the casings from? I just got a kitchen aid but it sounds like everyone hates it.
KA is a good grinder, bad stuffer. I think if you push forward and try to use it as a stuffer you will need two people, one to push the meat through and one to handle the casing.
The best Brat casings I've gotten were from Butcher and Packer:http://www.butcher-packer.com/index....roducts_id=303
I've also used them from http://www.sausagemaker.com/index.as...FQ8q7AodRFKCpA
. Those casings were much more temperamental. They are in NY so you might get a quick ship from them.
Casings are a natural product, so I guess it's a game of dice which hogs intestines you get. But I think I will stick with B&P for now. BTW, the collagen casings are cheap and look great, but you can't twist them or they will break. Tieing them with butchers twine might be possible, but I'm not doing that. So, IMO you should stick with natural casings.
Also, casings come dried in salt and it looks like they will keep indefinately like that. So I'd buy a bunch of them. Might as well pick up a cure or some spices or other stuff since you are paying for shipping anyway.