Hello, all. Have a question about poaching. I made some elk sausage in 1.5" mahogany casing and had them in the smoker for 5 hours. The IT was at 125 degrees when I decided to overload myself and try finishing them up by poaching. The water temp was at 155 degrees when I dropped the sausage in. The first few in the bath bubbled off some air or gas. After about 20 minutes I checked and the IT was already at 155 degrres so I yanked them real quick into a cold water bath. After I got them out, the sausage had shrunk away from the casing and partly filled up with water. I think I must have let them get too hot and had the old fat out thing happen. I pulled the meat from the casings and vacume packed it anyway because the flavor is still good. Are mahogany casings not a good choice for poaching?
Nrcamo
First off welcome to the forum!
I'm assuming you are using collagen casings. I always use hog casings and I don't experience this. I know there was a discussion a while back regarding this and I can't remember the result but certainly other people have experienced this. I'm sure someone will be along shortly that uses collagen and share their experiences.
Mike
PS
Are you confident on the temp of the water?
That be me! Its happened with collagen. Mine was overheated. Tried the same ones and had better control of the heat and all went fine.
Thanks for the replies guys. I checked the water temp with two different thermometers and they read the same. The more I read on this it looks like over heating. Sill not sure if this is a problem with cologin casings. I bought them at Cabela's and they are labeled "1 1/2" x 12" mahogany fibrous summer sausage casings". Do these not work with poaching? Should I only poach with natural casings only?
No their fine. I have used them before. When poaching I have found water temp is the key. For some reason I always get in a hurry. Something about meat in water. Lol
Ok, thanks for the help. I'll back up and get a better run at it again. What a great site to get help.
I use that same size casing from Cabelas ALOT and never had that problem. I have overheated collagen clear snack stix casing and the results were a NIGHTMARE !! I had grease shooting 3and 4 foot from the casing, what a mess, even though both temps were the same I tend to agree with the guys above, water temp was to hot.
Tim
Never had the shrink i have had the burst problem thou. Last summer sausage split the football casings i put them in.
Thanks again, everyone. I'm impressed with the amount of responses from all over the continent on this site. The comment about grease shooting 3-4 feet sounds like what I had when trying to put the thermometer in to check temps. I'm going to assume that my water was way to hot and go from there.
Nrcamo
With the shooting grease comment it sounds like they got too hot and you were probably rendering the fat out of them.
The other comment I just picked up on is the casings you were using were fibrous as opposed to collagen casings. No problem putting the fibrous casings in the hot water bath, I've used them many times.
You will want to remove the fibrous casings as they are not eatable like collagen casings are.
Mike
I believe this is wht your talking about! I called them dog turds! ;)
(http://i1229.photobucket.com/albums/ee470/viper1233/2012-02-23_19-23-31_532.jpg)
;D
Man, I love that picture Viper! ;D
Mike
I don't but it does show what you get very well from too hot of water! ::)
Don't worry Viper... I came from the old school of knocks as well! ;) ;D
It doesn't matter if you learn things the hard way, just as long as you learn. ;)
Mike
Well you know use old Hillbilly's! We get thru any thing even if we have to butt our heads into the wall till it breaks. LOL I figured it was time for another look if it saves him some hard learning. I keep it handy to remind me. :-\
Mine aren't quit that bad looking but have the same charactristics. I'm going the water being to hot and over cookingthem. Thanks again.