Hog Casings, Natural- Yes, But is Organic Possible?
I am being to experiment with sausage making- dry cure. Is there a source for organic hog casings? All input is apprieciated.
I don't think there are any. I have been looking for a source for several weeks because I am starting a European style smokehouse, charcuterie, salumi, etc., and haven't found them yet.
I read that this year the Maine Organic Farms and Gardeners Association had to grant a waiver for hot dog casings at their Common Ground County Fair because no organic casings could be located.
Here is a link to the site: http://www.mofga.org/fb_04food.html
The exact quote on the site is "Alex Baumhoff has requested, and been granted, an exception to rule #4 with regard to sausage casings -- no organic source of casings has been found. All-natural sausage casings will be allowed in 2006.
Rule Four:"All other ingredients must be certified organic, regardless of source, unless grown by the food vendor, in which case they must be verified to meet the same criteria for organic certification by the Fair Food Sub-committee. "
You could prepare them yourself easily enough. I saw it done once and it is a lot of work. You first need access to organic raw intestines. Then you have to clean them outside, turn them inside out and scrape the fat and inner layer of the mucosa off with a knife. You drape the intestine across the knife blade and then drag the length across the blade. You have to make sure you get all sides scraped clean. Then wash them again and either use them or then salt/brine them and keep in the fridge for later use.
Yeah, I have I bio-engineering lab in my basement.
If I could obtain fresh intestine- I would assume I could process the intestines myself.
I think you have to carefully peel away layers of the intestine. And then they are cured?