Snack sticks
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Having issues getting the calgon casing to stick to meat. When you eat it you get a clump of casing left in your mouth. Help please.
@bill-cain did you go right from smoker or soux vide to ice bath after you reached your internal temp?
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No i did not was trying to get the good dry wrinked stick so i lower temp and cooked at 120 for another 2 hours .
They looked great , meat stayed together nicely just casing peels off with easy .
I was thinking maybe i didnt mix enough but meat stayed together nicely also stuffed tighter and that helped for sure.
I will try ice bath on next batch THANKS A BUNCH
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No i did not was trying to get the good dry wrinked stick so i lower temp and cooked at 120 for another 2 hours .
They looked great , meat stayed together nicely just casing peels off with easy .
I was thinking maybe i didnt mix enough but meat stayed together nicely also stuffed tighter and that helped for sure.
I will try ice bath on next batch THANKS A BUNCH
@bill-cain
Ice bath is a must! Another consideration is the casing… If not a quality one you’ll get a poor finished product. Many issues with the ones from so called “kits”. -
Having issues getting the calgon casing to stick to meat. When you eat it you get a clump of casing left in your mouth. Help please.
@bill-cain i am sure that by not putting in the ice bath is what caused your condition. I am not sure if by going back down to 120° if that reintroduced humidty and made the casing lift. I have not heard of anyone doing that. Ironic enough by putting them in the ice bath it stops the cooking process and binds that casing to the meat. With the ice bath the meat will not take in water so no worry there. I usually get a 20lb bag of ice that i use in a big tub of water around 15 gallons. After a 15-20 minute soak i then lay them out on paper towels for an hour to dry, hopefully with cool weather in the garage out of sunlight. After that i will put in meat lug and refrigerate over night and vacuum package next day. If you do this i believe you will be happy with the results.
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@Bill-Cain I second twilliams it is usually the lack of ice bath that does this. For collagen it helps set the casing to the meat. For fibrous is helps release the casing from the meat. Either way, ice bath is a much with cured sausage post-cook cycle.
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I would guess lack of the ice bath may be your problem. Another cause could be lack of a binder. Did you use Sire Gel or another binder?
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Agreed. Try the ice bath next time, it shrinks everything and drops temp fast.
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@bill-cain
Ice bath is a must! Another consideration is the casing… If not a quality one you’ll get a poor finished product. Many issues with the ones from so called “kits”. -
@bill-cain i am sure that by not putting in the ice bath is what caused your condition. I am not sure if by going back down to 120° if that reintroduced humidty and made the casing lift. I have not heard of anyone doing that. Ironic enough by putting them in the ice bath it stops the cooking process and binds that casing to the meat. With the ice bath the meat will not take in water so no worry there. I usually get a 20lb bag of ice that i use in a big tub of water around 15 gallons. After a 15-20 minute soak i then lay them out on paper towels for an hour to dry, hopefully with cool weather in the garage out of sunlight. After that i will put in meat lug and refrigerate over night and vacuum package next day. If you do this i believe you will be happy with the results.
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@Bill-Cain I second twilliams it is usually the lack of ice bath that does this. For collagen it helps set the casing to the meat. For fibrous is helps release the casing from the meat. Either way, ice bath is a much with cured sausage post-cook cycle.
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