kjun12 Posted November 23, 2016 Share Posted November 23, 2016 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. Link to comment Share on other sites More sharing options...
U235 Posted November 23, 2016 Share Posted November 23, 2016 Coconut husk works fine and is not too difficult to find over here. New sources for casings are always welcome Link to comment Share on other sites More sharing options...
petermik Posted November 23, 2016 Share Posted November 23, 2016 Sorry............misunderstood title "smoking sausage" Link to comment Share on other sites More sharing options...
migrant Posted November 24, 2016 Share Posted November 24, 2016 I use coconut husks when smoking pork, works well and imparts a slight sweetness IMHO Link to comment Share on other sites More sharing options...
NickJ Posted November 25, 2016 Share Posted November 25, 2016 I have used it numerous times. It's cheap as well. Sweet smoke. Link to comment Share on other sites More sharing options...
mardy1960 Posted November 28, 2016 Share Posted November 28, 2016 i use the sugarcane after they press it and its free works and taste great were can you get casings ? Link to comment Share on other sites More sharing options...
tutsiwarrior Posted November 29, 2016 Share Posted November 29, 2016 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... Link to comment Share on other sites More sharing options...
Khunchai Tong Posted December 2, 2016 Share Posted December 2, 2016 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. Link to comment Share on other sites More sharing options...
U235 Posted December 2, 2016 Share Posted December 2, 2016 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) Link to comment Share on other sites More sharing options...
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