Tough casing

[Luebke1219]

Well I tried my first batch yesterday and the meat came out good but the casing is to tough to eat. What did I do wrong? I followed the temp schedule exactly in my smoker. I am wondering if I understuffed the casings. Any suggestions would be great.

[Tex_77]

What kind of casing did you use, and what were you making?

[rackmaster]

I did this also , I purchased a kit from legs online back a month ago .
Made 2 batches and kept temp under 140 on second batch for 3 yrs
It was better but the casings are undesirable

They have gotten better over the last week as they have softened some but I’m still pealing them off as I eat a stick

Need a casing not as tough for next batch

[Luebke1219]

I used a casing by LEM. That’s what I had. My cart already has walton’s casings in it. But is it just the lem casings that are bad or was it something I did. I cooked them to the schedule on walton’s. I followed everything perfect. I was gonna make another batch but I want to wait if the LEM casings are bad.

[rackmaster]

Nope mine were from leggs
Ac leggs co out of Alabama

[PapaSop]

Always had tough casings as well. Until… When I first started stuffing with Walton’s casings I could tell immediately they were a better product. No problems since!

[JoeB]

I buy these brine packed fresh pig and sheep casing from Meatman by the Hank. Always fresh, and can be kept for over a year in brine. Never disappointed… I’ve routinely have casings over 20ft long. once in great while a little tuff, rare blow-out. Never liked LEM. Most LEM under 4’ tuff and a lot of blow-outs. That being said, tuff casings are mostly an animal thing. Also no cold shower or ice bath can make them tuff.

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[Fat_Bob]

Luebke1219

From the site Joe mentioned:

Why are the casings tough after cooking fresh sausage?

• Sausage was cooked in a pan too hot and too quickly.
• Casings were not soaked long enough.
• Origin of casing.
• Sausage was under stuffed

[JoeB]

Fat_Bob, i don’t disagree with your assessment. From my view, I will never rehydrate casings again. Fresh, brined: Rinse check by running some water thru them, and soak in warm water 15-20 mins. Life is good!

[rackmaster]

The casing in my kit did not require soaking , they were 21 mm I’m sure imitation variety

I’m sure there is a better quality out there that is not as tough
I’m not going to fret too much I can peal them .
I’ll only do a couple batches a year

[JoeB]

Making breakfast sausage or hotdogs?

[Luebke1219]

Making snack sticks

[JoeB]

AHHH now I understand. Never did snack sticks with casings. Have made plenty of jerky and 3/8inch draw without casing. Tooo old to deal with those small casing. Smoked and / dehydrated works for me

[Jonathon]

Luebke1219 Were you able to add any humidity to the smoker?

[rackmaster]

I didn’t mean to hijack the post but we are both looking for suggestions about same issue ,
Yes , had a pan of water over fire in mine
Good steam and smoke

As much as we have eat on them I suspect I’ll make another batch soon

[Luebke1219]

Yes I had a pan in the bottom and there was plenty of humidity wen I opened the door. Is there a difference between different brands? Maybe the Lem brand is a little thicker?

[Jonathon]

Luebke1219 It is possible but they all come from the same “source” pig intestines. Those may have been harvested on older hogs is the only thing I can think of? If you want the best hog casings then the ubed variety are hand-picked to be used for tubes. They are more expensive but they cut down on processing time and are generally better overall.