www.sausagemaking.org

Does anyone have information on how to home cure beef and lamb casings?

I've never tried it, but you might email the people at the international natural sausage casing association (http://www.insca.org/)and see if they have any nifo for you.

I suspect it is quite a job to do. Intestines have all sorts of goop (mucous which lines the intestine) inside which needs to be cleaned & scraped out. On the other hand, there are several dishes one can make using intestines with all the goop in them (minus all the semi-digested food, and poop of course).

You just turn the intestines inside out - there are usually tears in them where you can make shorter lengths to make it easier. Have a bowl of clean water in the sink and deposit them in it. Take a length out and put it on the draining board. With the back of a knife or other smooth but not too sharp object, simply scrape off what is inside leaving a thin casing.If you have the cold tap running gently the stuff will go down the sink, or you can direct it into the bowl, but don't let the unscraped casings escape down the plug hole! At first you may tend to stop without scraping everything off, so do try scraping a bit harder until you end up with a thin skin. If you don't get it all off it won't hurt you, it will just make the sausages tough! Give them a final rinse and then pack in plenty of salt in a margarine carton or similar. Soak for a couple of hours before use.