Casing Question
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Parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
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scottwaltner What was your fat content and what additives did you use? I would guess a binder would fix your issue. Between too much sticking and not enough is a fine line like lamurscrappy said, I would prefer your issue vs it sticking too much.
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Jonathon i agree. Id rather it be loose then stick. Thats usually over temp. Anywho, after your water bath did you let them sit at room temp for a while? Bloom basically…
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scottwaltner What was your fat content and what additives did you use? I would guess a binder would fix your issue. Between too much sticking and not enough is a fine line like lamurscrappy said, I would prefer your issue vs it sticking too much.
Jonathon I used 15 pounds elk and 5 pounds pork butt. No binder.
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scottwaltner Your meat block and smoking schedule sound fine so it doesn’t appear to be that. You say you water bathed them, was it ice water? Also what RickHeb said is true, they need to sit out at room temp for an hour after the ice bath and then sit in the cooler overnight befire vacuum packing them.
Last thing, were your fibrous casings pre-stuck? If they werent this very well could happen?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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scottwaltner Your meat block and smoking schedule sound fine so it doesn’t appear to be that. You say you water bathed them, was it ice water? Also what RickHeb said is true, they need to sit out at room temp for an hour after the ice bath and then sit in the cooler overnight befire vacuum packing them.
Last thing, were your fibrous casings pre-stuck? If they werent this very well could happen?
lamurscrappy I did not, I put it in the fridge as soon as I water bathed it. The casings were pre stuck
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lamurscrappy I did not, I put it in the fridge as soon as I water bathed it. The casings were pre stuck
scottwaltner i personally think we found your problem. After the ice bath you need to hang them at room temp for at least an hour. That helps to bloom the product and help set the casing as well. I think thats your issue.
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scottwaltner i personally think we found your problem. After the ice bath you need to hang them at room temp for at least an hour. That helps to bloom the product and help set the casing as well. I think thats your issue.
lamurscrappy thanks for all the help. I will let you know how the next batch turns out.
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scottwaltner I agree, I think that is going to be what your issue was! As always thanks for your help lamurscrappy!
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No problem! Always good to get a problem worked out!
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