Summer Sausage Casing Gone Wrong
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Yesterday I made my first batch of Summer Sausage. I followed the recipe provided by Walton’s. The only thing that didn’t come from Walton’s was my LEM Summer Sausage clear fibrous casing. During processing the meat was stuffed as tightly as possible into the casing and sealed. While smoking, I noticed the casing never became tight against the meat. The cold bath only appeared to allow moisture into the casing. To help remove the moisture I cut the sausage in half, dried as best as possible and wrapped. Where did I go wrong in the process? Anyone experience this before? I’m not worried about the sausage itself, it tastes delicious. I just want a tight casing around the sausage next time. Thanks
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Recipe I used was for a 20lb batch. H Summer Sausage Seasoning, Carrot Fiber, Sure Cure, Encapsulated Citric Acid. Citric Acid was mixed in at the end. I also added 2 quarts of cold water. The water amount was for a 25lb batch, not 20lb. This may have been my mistake.
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Recipe I used was for a 20lb batch. H Summer Sausage Seasoning, Carrot Fiber, Sure Cure, Encapsulated Citric Acid. Citric Acid was mixed in at the end. I also added 2 quarts of cold water. The water amount was for a 25lb batch, not 20lb. This may have been my mistake.
ctraymond Do you have any pictures? The casings should be VERY tight when stuffing and tying. If the casing was completely tight and you have pockets of water that have pushed to the outside of the casing, almost like a gelatin then you have too much water mixed in.
I try to keep a high moisture content and have had that happen a few times when making snack sticks.
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Yesterday I made my first batch of Summer Sausage. I followed the recipe provided by Walton’s. The only thing that didn’t come from Walton’s was my LEM Summer Sausage clear fibrous casing. During processing the meat was stuffed as tightly as possible into the casing and sealed. While smoking, I noticed the casing never became tight against the meat. The cold bath only appeared to allow moisture into the casing. To help remove the moisture I cut the sausage in half, dried as best as possible and wrapped. Where did I go wrong in the process? Anyone experience this before? I’m not worried about the sausage itself, it tastes delicious. I just want a tight casing around the sausage next time. Thanks
ctraymond
I like to use 73 mm Mahogany collagen casings for my summer sausage and make sure I pre soak them in lightly salted water and stuff very tight. Tightly twisting the end and a hog ring crimper is almost a necessity when using these casings to keep them closed. -
Recipe I used was for a 20lb batch. H Summer Sausage Seasoning, Carrot Fiber, Sure Cure, Encapsulated Citric Acid. Citric Acid was mixed in at the end. I also added 2 quarts of cold water. The water amount was for a 25lb batch, not 20lb. This may have been my mistake.
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ctraymond 2 quarts or 2 pints? I have been using 2-3 pints of water per 25 lbs snack sticks with carrot fiber.
@tmeiners82
2 quarts, if you are having problems stuffing it is probably no near enough water, learned this one the hard way early on and we kept blowing the gasket out on a stuffer
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ctraymond
I like to use 73 mm Mahogany collagen casings for my summer sausage and make sure I pre soak them in lightly salted water and stuff very tight. Tightly twisting the end and a hog ring crimper is almost a necessity when using these casings to keep them closed. -
ctraymond 2 quarts or 2 pints? I have been using 2-3 pints of water per 25 lbs snack sticks with carrot fiber.
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akdave Good to know. I did stuff tightly and twist, then used baker’s twine to close. Was hoping not to get a hog ring/crimper, but might just need to.
ctraymond
I started out trying to tie the casings but the auto hog ring crimpers are soo much faster for the 73mm casings and I also use them on the 43mm casings but use a pair of the manual hog ring crimpers to tighten the crimp -
@tmeiners82 Two quarts, I used a recipe provided in Walton’s catalog. Pretty sure that was my issue. Had no issues with the stuffing, and the water mixed in well to the meat.
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ctraymond Yeah 2 quarts is already at the outer limits of what you should use for 25 lb and using that for 20 would cause this issue. I generally like to use about 1.5 qts for a 25 lb batch. Remember, this is a semi-dried sausage so any extra water you put in the meat has to be cooked out at some point.
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