Sausage Casing Question

gotbbq · March 26, 2005, 01:19:27 AM

Well, I smoked my first sausages today. They were great. I used hickory for about 3 hrs to an internal temp of 154. Smoker was at 180. The flavor was great but the casing slightly tough. Any thoughts on keeping the casing tender?[?][^][^][^][?]

gotbbq

Crazy Canuck · March 26, 2005, 04:49:19 AM

There may be a couple of reasons for tough casing. What kind of sausage and what kind of casing? Were they store bought sausage or sausages you made? A little more detail please.

Chez Bubba · March 26, 2005, 04:56:33 AM

OK, I'm a novice on this subject, but my first question is it "natural" or "synthetic" casing.[?][?]

I've only ever done synthetic, and only for fresh sausages, not cured. IME, the synthetic have to be properly soaked before stuffing, but then again, if you've gotten to the eating-stage, you probably already know that.

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

gotbbq · March 26, 2005, 11:12:41 AM

More detail-

These were store bought at a shop nearby my house ( a mom and pop kind of meat market). They use natural casings and will make just about any kind of sausage someone wants. These were cheese and parsley, and italian hot and italian sweet. The cheese were in a smaller diameter casing, maybe sheep? The other 2 in hog casing. The flavor, inspite of the slightly tough casing, was great. Also- how about freezing? - Just vacuum seal? Thanks-[^][^][^]

gotbbq

Bassman · March 26, 2005, 02:13:40 PM

gotbbq,
Did you by any chance soak the casings first? Natural casings should be soaked in lukewarm water for about an hour before using. rinsing/soaking in cold water will make them tough.[:)]
edit: oh yeah, for mant years we just wrapped our sausage with freezer paper and never had a problem. Now that we have a vaccum sealer I would definetly use it.

Jack

Crazy Canuck · March 27, 2005, 02:14:54 AM

Rytek Kutas book Great Sausage Recipes and Meat Curing
has a great section on tough casings. If the salt (used to Preserve natural casing) is not completly rinsed off it can lead to tough casing. Natural casings may be tough because of the diet of the animal.
Another suggestion in the book is Do Not put sausages into hot smoker. Put sausages into cold smoker and allow a gradual increase in temperature. (NO PRE-HEATING THE SMOKER).

Another point to remember when smoking sausage is to not exceed 160 degrees F or you will render the fat and cheese(the good stuff). It takes time to achieve 154 Degrees F but remember the slower the better. As for freezing I vacuum seal mine depending on the sausage though I ensure that a cure has been added to the process. If it is fresh sausage I don't use a cure. I will only smoke as much as I am going to use.

<blockquote id="quote">quote:<hr height="1" noshade id="quote"> OK, I'm a novice on this subject, but my first question is it "natural" or "synthetic" casing.<hr height="1" noshade id="quote"></blockquote id="quote">

The never ending wonder of sausages. Natural Casings are the internal intestines of an animal. Blown with air to achieve the size and diameter of the sausage being made. Synthetic casings (plastic casings, etc.).Collegen Casings are made from the hides of cattle.

All the above information can be foundin Rytek Kutas's Book. His book is suggested reading for all who cure meat.

Addicted to Smokin[:p][:p][:p]
Dan R
Fort St John BC

gotbbq · March 29, 2005, 10:48:26 PM

Thanks for the info.

I"m goona try them again until I get it right!!![^][^][^]

gotbbq

SoupGuy · April 01, 2005, 03:32:04 AM

Natural casings should be soaked for at least an hour in warm water, then rinse out the inside by running fresh warm water through it. I used to rinse first then soak. A sausage maker (50+ years) said the casings should always be rinsed out after the soak, doing it before the soak is not as effective.

I do it both before and after.

Temperature should be introduced slowly and for most sausages you probaly shouldn't ever exceed 165 F in the smokehouse.

Sheep casings are generally more tender than hog casings.

>>> I wonder if this is where the term "hog wash" comes from??? :)

Best know not for soup, but rather smoked meats...

Cold Smoke · April 01, 2005, 04:22:41 AM

I'll agree with the Soup Nazi- I usually soak in warm water for an hour then run warm water through them before loading onto the stuffing horn and all has been A1 to date. You have to ensure that your casings are dry to the touch before introducing the smoke if not you'll have "streaky" sausages. I've been using mostly hog casings as sheep casings are quite costly in these parts.

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Crazy Canuck Posted -
Another point to remember when smoking sausage is to not exceed 160 degrees F or you will render the fat and cheese(the good stuff). It takes time to achieve 154 Degrees F but remember the slower the better. As for freezing I vacuum seal mine depending on the sausage though I ensure that a cure has been added to the process. If it is fresh sausage I don't use a cure. I will only smoke as much as I am going to use.

All the above information can be foundin Rytek Kutas's Book. His book is suggested reading for all who cure meat.
<hr height="1" noshade id="quote"></blockquote id="quote">

CrazyCanuck- that's a serious book for a serious sausage maker- a must have.[:)][^]

Cold Smoke