when making summer sausage with synthetic casing....do you prick the casing or with the fat and moisture render off on its own?
When stuffing I pick the casing if I see an air bubble. You want to have the casing tight. You don't want the temp to get too high because you will "render" or fat out and the fat is needed in the finished product. Keep the temp below 175 so you don't fat it out. When you finish your SS and cut into it you should see nice white spots which is the fat and that gives it flavor.
If your having liquid or fat in the casings you are to high of heat causing a fat-out.
ok good info guy.. thanks