Tough casings

[Jesser]

I have made Walton’s hot links with natural hog casings two different times. Both times they were smoked the next day after making to 160 degrees. 125 1hr, 140 1hr, 155 2hr, 175 to finish. Both times casings came out tough. Any suggestions to prevent or reduce the toughness of the casings? Thanks in advance for any suggestions.

[keend0]

I have the same issue and was planning to ask the same question. My thought is that I probably do not have enough moisture in my smoker. I’m sure we will get an explanation from someone soon.

[cdavis]

keend0 I’ll tag Jonathon and Austin on this. I would like to see the answer too.

[mrobisr]

Jesser I get mine to 135-140f internal temp on smoker then finish to 160f in water bath and then ice water for 20 minutes and have never had a problem.

[Jesser]

keend0 you hear anything on why our hog casings might be tough?

[Jesser]

cdavis hello, you hear a answer why our hog casings are tough?

[keend0]

It’s been crickets here. I will bring up on next live stream and let you know if I hear anything.

[Jesser]

keend0 thanks

[JohnG5]

Jesser Did you rinse the casings and soak for at least an hour prior to using?

[twilliams]

Jesser here is some possible points that i just read in an article.
-poor cleaning and flushing of casings
-old casing that have been in the fridge over 6months
–smoked straight from the fridge, allow to come to room temp before smoking
-prick casing before smoking
-use a luke warm water bath instead of a cold water bath.

[Ridley Acres]

Jonathon Austin JohnG5 need to remove p r I c k from censor filter.

[keend0]

I definitely clean and flush casings well
I was out of casings and purchased a small pack from a local small butcher. They could have been old.
I brought the sausage to room temp and let dry in front of a fan before smoking
I did prick casings after stuffing
I rinsed in cold water. I will try warm water next time.

In summary, I now have fresh casing from Walton’s and will rinse them with warm water and let soak at least an hour before stuffing. We will see if that helps.

Thanks!!!

[cdavis]

Jesser I have not seen any replies from Jonathon or Austin . I’m sure they’re busy but I think they will respond.

[Jesser]

JohnG5 casings we’re flushed and soaked in Luke warm water for 1 to 1 1/2 hours. Casings came from butcher the day before. Also the ones I use to smoke came out tough. I don’t believe every causing I buy are old. I place sausages in tub with lid in refrigerator overnight to cure before smoking.
Thanks for the feedback

[Jesser]

twilliams now that’s something new, never heard of p ri c king the casings before smoking only to release air pockets. Any background on how this helps?
Thanks for the. Info

[mrobisr]

Jesser said in Tough casings:

twilliams now that’s something new, never heard of p ri c king the casings before smoking only to release air pockets. Any background on how this helps?
Thanks for the. Info

The summer sausage casings, Mahogany Pre-Stuck Fibrous Casing are already struck. Helps the casings adhere to the meat.