Another Rookie Question on Smoked Sausage
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Are you really close to the heat source?
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When you say “fresh” sausage casings, are your referring to natural casings or new fibrous or collagen casings?
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I posted a while back about tough natural skins on smoked sausage. Thank you for your much needed advice that I have put into practice. I purchased an Auber temperature controller (a great product) to more precisely control temperature and employed Jonathan’s smoke schedule:
125 - 1 hour
140 - 1hour
155 - 1 hour
175 to 160 degrees internal
The sausage has a fantastic flavor, but skins are still leathery to the point of being unchewable. I pretty much follow the procedures shown in the Meatgistics recipes and videos. I rinse and soak the fresh casings overnight before stuffing. I humidify the smoker cabinet with a water pan. This last batch, I soaked them in an ice bath after they reached the proper internal temperature. That helped a little, but not nearly enough. The skins are still inedible. FYI, we do enjoy a snap, but these don’t snap, they tear. Any suggestions would be much appreciated. Thanks.mikesr I never smoke my sausage that hot.
Because I always cook it some way before I eat it.
I make allot of kielbasa, and I hang overnight in cooler. Then smoke for 10 hrs and never let smoker get over 125* I start slow and it usually takes about 2 hrs to get to my maintain temp.
Rarely is casings tougher than a light snap.
Once in a while I get tough casing but attribute it to bad casings -
When you say “fresh” sausage casings, are your referring to natural casings or new fibrous or collagen casings?
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mikesr I never smoke my sausage that hot.
Because I always cook it some way before I eat it.
I make allot of kielbasa, and I hang overnight in cooler. Then smoke for 10 hrs and never let smoker get over 125* I start slow and it usually takes about 2 hrs to get to my maintain temp.
Rarely is casings tougher than a light snap.
Once in a while I get tough casing but attribute it to bad casings -
Yes, it is cooked before eating.
Simmered in kraut w/ potatoes, or with pierogies.
Or grilled. -
MT Elk Hunter - I’m using natural hog casings.
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mikesr how many hours does it take to reach your desired internal temp? Are you running of water and experiencing a stall?
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mikesr how many hours does it take to reach your desired internal temp? Are you running of water and experiencing a stall?
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unclelar1 - Thanks. Are you able to freeze/thaw/cook and get the same results? Do you use cure? Natural casings?
mikesr Yes , I vacuum seal and feeze.
It always taste better fresh but you dont lose much in the freezer, especially with the vac seal.I use all natural hog casing. and I use the proper ratio of pink cure on all my smoked sausage and jerky
my kielbasa is the only smoked sausage I smoke at a lower temp.
my sticks and salami etc. I always smoke til proper internal of finish in my slow cook oven till proper temp. -
mikesr Yes , I vacuum seal and feeze.
It always taste better fresh but you dont lose much in the freezer, especially with the vac seal.I use all natural hog casing. and I use the proper ratio of pink cure on all my smoked sausage and jerky
my kielbasa is the only smoked sausage I smoke at a lower temp.
my sticks and salami etc. I always smoke til proper internal of finish in my slow cook oven till proper temp. -
mikesr I never smoke my sausage that hot.
Because I always cook it some way before I eat it.
I make allot of kielbasa, and I hang overnight in cooler. Then smoke for 10 hrs and never let smoker get over 125* I start slow and it usually takes about 2 hrs to get to my maintain temp.
Rarely is casings tougher than a light snap.
Once in a while I get tough casing but attribute it to bad casingsunclelar1 That is how I do a smoked sausage when I do large barbecues. I fully cook it prior to serving. Always a very light snap at best. Very tender.
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unclelar1 That is how I do a smoked sausage when I do large barbecues. I fully cook it prior to serving. Always a very light snap at best. Very tender.
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I posted a while back about tough natural skins on smoked sausage. Thank you for your much needed advice that I have put into practice. I purchased an Auber temperature controller (a great product) to more precisely control temperature and employed Jonathan’s smoke schedule:
125 - 1 hour
140 - 1hour
155 - 1 hour
175 to 160 degrees internal
The sausage has a fantastic flavor, but skins are still leathery to the point of being unchewable. I pretty much follow the procedures shown in the Meatgistics recipes and videos. I rinse and soak the fresh casings overnight before stuffing. I humidify the smoker cabinet with a water pan. This last batch, I soaked them in an ice bath after they reached the proper internal temperature. That helped a little, but not nearly enough. The skins are still inedible. FYI, we do enjoy a snap, but these don’t snap, they tear. Any suggestions would be much appreciated. Thanks. -
mikesr Try holding your sausage overnight in a tub of Tupperware with a lid in a room that is slightly chilled. The condensation from the residual heat off the sausage will soften the skins.
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Post smoking
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