Tough casings
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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.
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.
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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.
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It’s been crickets here. I will bring up on next live stream and let you know if I hear anything.
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It’s been crickets here. I will bring up on next live stream and let you know if I hear anything.
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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.
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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. -
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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!!!
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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 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. -
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. InfoJesser 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. InfoThe summer sausage casings, Mahogany Pre-Stuck Fibrous Casing are already struck. Helps the casings adhere to the meat.
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