I am suffering shrinkage.

[Greg H]

OK not me personally, but the sausge that I make.
Just wondering if anyone has any input as to why sausage sometimes shrinks and deforms in various shapes while curing.
I have tried various recipes and they all seem contort in different ways instead of curing in a nice uniform shape.
I hope someone can help.

Greg

[SMOKEHOUSE ROB]

Greg H welcome to the forum[:)] as soon as your sausage reaches your internal temp  pull it out and dip it in a ice water bath to stop the cooking, that will stop the shrinkage,

[SMOKEHOUSE ROB]

Greg click on link  [url][http://homebutcher.com/html/faq.htm/url]and scroll down to TO MAKE SMOKED SAUSAGE YOU NEED: and read that article for some tips,

[Greg H]

Thanks for the info Smokehouse Rob.
The sausages that we do in the smokehouse do not seem to have the shrinkage problem.
The ones that I was refering to were bacterial cure sausages that hang for 6 to 8 weeks.
My apologies for the confusion and thanks for the warm welcome.
Any Ideas?

Greg