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jrg2006 on
Mine almost always have them.
jpbarber414 on
You can get them “whisker less” their going to cost a little more though.
When I was working in retail we only used whisker less otherwise customers would bitch.
Most of the time if you throw them on a hot grill the majority will burn off anyways.
awlawall on
Super common. I worked years at a butcher shop that made sausage weekly. Saw them like this all the time.
Jordevo42 on
Mark this NSFW
yeteee on
One butcher I buy casings at has this kind, another has a smoother kind. I don’t know if it’s supplier dependent or if it’s just random luck.
These usually go away when you cook the sausage anyways, so I don’t find them to be a problem.
Space-Booties on
It is more anatomically accurate?
OIL_99 on
Always have them on casings. For those who don’t like the look, you can turn the casing inside out using running water. It just a visual thing and has no effect on the finished product.
SaxophoneDemon on
Just ignore them man, you’ll find out when you cook them that it doesn’t matter. It’s part of a thing that’s like that naturally.
Agreeable-Village-25 on
Those are very natural. I forget the exact name for them, but it’s what the body uses to draw water and nutrients out from the intestines.
ainthunglikedaddy on
Are those the kind that snap when you bite into them?
RobertBDwyer on
Totally normal.
Missthenorthwoods on
They increase stimulation
Subject-Monitor-6241 on
Hog, casings, those words sound gross, lol. What does that look like when you eat it? Hopefully not like Rocky Mountain oysters the other at they look now. Jiji
17 Comments
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Mine almost always have them.
You can get them “whisker less” their going to cost a little more though.
When I was working in retail we only used whisker less otherwise customers would bitch.
Most of the time if you throw them on a hot grill the majority will burn off anyways.
Super common. I worked years at a butcher shop that made sausage weekly. Saw them like this all the time.
Mark this NSFW
One butcher I buy casings at has this kind, another has a smoother kind. I don’t know if it’s supplier dependent or if it’s just random luck.
These usually go away when you cook the sausage anyways, so I don’t find them to be a problem.
It is more anatomically accurate?
Always have them on casings. For those who don’t like the look, you can turn the casing inside out using running water. It just a visual thing and has no effect on the finished product.
Just ignore them man, you’ll find out when you cook them that it doesn’t matter. It’s part of a thing that’s like that naturally.
Those are very natural. I forget the exact name for them, but it’s what the body uses to draw water and nutrients out from the intestines.
Are those the kind that snap when you bite into them?
Totally normal.
They increase stimulation
Hog, casings, those words sound gross, lol. What does that look like when you eat it? Hopefully not like Rocky Mountain oysters the other at they look now. Jiji
Debby does Debrecener
Turn them inside out next time
See them everytime I make sausage super common