Has any of you tried to use coconut husk to smoke sausage?  What was your result.   I am trying this out as I write this and will report the result.  

 

I have a source for casing in sheep, pork and collagen as well as Pink (Prague #1) salt.  Let me know if you need these items.

Coconut husk works fine and is not too difficult to find over here.

New sources for casings are always welcome 

Sorry............misunderstood title "smoking sausage"

I use coconut husks when smoking pork, works well and imparts a slight sweetness IMHO

I have used it numerous times. It's cheap as well. 

Sweet smoke.

i use the sugarcane after they press it and its free works and taste great were can you get casings ?

sausage casings are available down the local market...just get yer wife or niece or someone to ask around as they aren't on display...

On 28/11/2016 at 8:46 PM, mardy1960 said:

i use the sugarcane after they press it and its free works and taste great were can you get casings ?

If you get fresh casings from the market you will have to turn them inside out and scrape the interior mucus out with a table knife.Then what you are left with is the membrane . It is easier to buy the salted frozen ones that have already been scraped ,cleaned and salted.

They are cut into meter lengths which I find does about a kilo of plain pork snarler.I usally soak all in the pack and rinse them out thoroughly and then put them into little plastic bags and refreeze them. Then I can  take out a little pack of 2 lengths ,soak and rinse again and pak up a couple of kilos of sausage. It costs about 240 to 270 baht a pack and there is about 30 meters in a pack. Easy-peasy.

 

45 minutes ago, Khunchai Tong said:

If you get fresh casings from the market you will have to turn them inside out and scrape the interior mucus out with a table knife.Then what you are left with is the membrane . It is easier to buy the salted frozen ones that have already been scraped ,cleaned and salted.

They are cut into meter lengths which I find does about a kilo of plain pork snarler.I usally soak all in the pack and rinse them out thoroughly and then put them into little plastic bags and refreeze them. Then I can  take out a little pack of 2 lengths ,soak and rinse again and pak up a couple of kilos of sausage. It costs about 240 to 270 baht a pack and there is about 30 meters in a pack. Easy-peasy.

 

 

Still hoping that the OP comes back and reveals his source for collagen casings in Thailand 

 

In the mean time I keep ordering them over the internet (need just a few)