Sheep casings vs hog casings aroma

[BuffettFan]

I recently used sheep casings for the 1st time.
LEM, pre-tubed, sane scenario as the hog casings that I typically use.
Upon opening the package, I was hit with a less than pleasant odor.
I'd had them for several months, so I tossed them not wanting to ruin a run of sausage.
The local Bass Pro had some on hand, so I was still in business.
The new package had the same funk. The hog casings
have never smelled funky.
I went ahead and soaked enough for a couple pounds of sausages.
After an hour of warm water with a few water changes, the funk was gone.
I haven't tried the sausage yet.

So, do sheep casings typically smell funkier than hog?

 

[SMOKE FREAK]

So, do sheep casings typically smell funkier than hog?

Yes they do. But they make a much better end product, in my opinion.

 

[Big George's BBQ]

Will be interested in your review and pics

 

[IamMadMan]

You have to remember the casings are intestines, so there will be some funk. The casings I buy are packed in salt and will last for a long time, simply soak and rinse several times to condition them for stuffing use.


The sheep skins are a thinner product so care must be used when applying resistance to the casing when stuffing, or they will easily tear. But in the end, they make a much more tender sausage skin to bite into.


Good luck, I hope your first try gives you a great end product.