Tough casing

[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.