Tough Casings

ralphy670 · December 12, 2012, 05:47:34 PM

Hello all,

I am a rookie sausage maker and I have a question about tough casings. I recently did a batch of snack stix with 70 venison and 30 pork. I made a 6 lbs batch and the casings seem to be a little tough. I put them in the smoker at 140 for an hour and then added smoke for 2 hours at 160 then I went to 180 unit IT was 152. They seem overcooked to me. Is this possible? Should I be pulling them out earlier and let them sit at room temp until done? I was testing the chamber temp and meat temp with a maverick et73.

any help is appreciated

devo · December 12, 2012, 05:55:14 PM

A little more info such as type of casings and the recipe you followed might help us give you a better answer. Also the % of fat you used can help solve this problem you are having. When you say pork there is all kinds of different pork % fat

devo · December 12, 2012, 05:59:32 PM

Also from your Subject you stated tough casings and in your post you said over cooked? Is it both ?

ralphy670 · December 12, 2012, 06:02:57 PM

Thanks for the response. I used a high mountain kit with collagen casings. The pork was about a 50/50 mix. I followed the directions and portions from the instructions. After the IT was 152 I removed them and let them sit at room temp for approx 2 hours. There was really no blooming involved. They seemed a little shriveled and stiff after the 2 hours. They do taste fine though and do not seem too dry to me.

ralphy670 · December 12, 2012, 06:04:13 PM

Sorry I am new at this. The casings are tough and I am unsure if the reason is from overcooking.

viper125 · December 12, 2012, 06:07:31 PM

well It was probably to much heat to quick. I start mine at about 120 degrees for 1.5 hours, then 130 for 1 hour, 140 1 hour 150 1 hour and 165 till internal temp is 145-150 IT. Too much heat can dry the sticks out and dry and harden casings too!

Tenpoint5 · December 12, 2012, 06:12:44 PM

I have found that the collagen casings will be tough if you eat them right after the bloom when they are room temp. Put the snack sticks in a plastic bag and seal it shut and place in the fridge overnight. In the morning the steam that will be released will be just enough to soften your casing up and give you a softer mouth feel and bite from the sticks

devo · December 12, 2012, 06:14:04 PM

I have found some collagen casings just tougher than others. Might have been the kit being old or just cheap casings. And like Viper said low and slow helps. I might have pulled them a bit earlier than 152 because they will keep on cooking during the bloom at room temp.

ralphy670 · December 12, 2012, 06:20:24 PM

Quote from: devo on December 12, 2012, 06:14:04 PM
I have found some collagen casings just tougher than others. Might have been the kit being old or just cheap casings. And like Viper said low and slow helps. I might have pulled them a bit earlier than 152 because they will keep on cooking during the bloom at room temp.

What would be a good temperature to pull them at? How long do they cook after they are pulled out of the smoker?

viper125 · December 12, 2012, 06:24:57 PM

145- 150 degrees. then pull and hang at room temps to cool.

ralphy670 · December 12, 2012, 06:30:15 PM

Thanks all for the information. All I can say is wow......posted the question 30 minutes ago and have had multiple responses with great knowledge. Thanks again.

JZ · December 12, 2012, 07:43:37 PM

Sounds like they turned out good. Does anyone think that a 180* cabinet temp is too high, especially after only 3 hrs in the box?

viper125 · December 12, 2012, 07:45:26 PM

I believe it is if it isnt ramped to that. But could be wrong. I know back when I was smoking with wood and unable to control the heat I got them a time or two.