Casings

[Shasta bob]

I was wondering what the problem is when the mahogany casing doesn't come off the meat clean, i have seen this a few times it seems like the meat sticks to the casing. does anybody know what the problem is? Help.

[Mr Walleye]

I was wondering what the problem is when the mahogany casing doesn't come off the meat clean, i have seen this a few times it seems like the meat sticks to the casing. does anybody know what the problem is? Help.

I'm assuming you are talking about Fibrous casings. If so when you soak them prior to stuffing you can put a little liquid smoke in the water. That is supposed to help although I have never tried it. For me what works is to finish smoking them, allow them to bloom, then put them in the fridge for a least a half day. Next I pull them out and give them a 20 minute soak in cold water. The casings come right off once they have been re-hydrated. I usually allow them to bloom another hour or so after. I find if you try to take them off when the sausage is still room temp the meat tends to stick to the casings.

Mike

[Shasta bob]

I was wondering what the problem is when the mahogany casing doesn't come off the meat clean, i have seen this a few times it seems like the meat sticks to the casing. does anybody know what the problem is? Help.

I'm assuming you are talking about Fibrous casings. If so when you soak them prior to stuffing you can put a little liquid smoke in the water. That is supposed to help although I have never tried it. For me what works is to finish smoking them, allow them to bloom, then put them in the fridge for a least a half day. Next I pull them out and give them a 20 minute soak in cold water. The casings come right off once they have been re-hydrated. I usually allow them to bloom another hour or so after. I find if you try to take them off when the sausage is still room temp the meat tends to stick to the casings.

Mike

Thanks mr. Walleye.

[NePaSmoKer]

Ditto with Mike

Plus there are collagen and fibrous protein lined casings that will cling to the meat.