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  5. Can you oversiak Summer sausage casing?

Can you oversiak Summer sausage casing?

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  • T Offline
    T Offline
    Tom 0
    wrote on last edited by
    #1

    Im making a batch of summer sausage and jumped The gun on soaking my fibrous casings. They have been soaking in water for approximately an hour and a half and I didn’t know if there would be any adverse side effects for my lack if time management skills.

    AustinA mrobisrM 2 Replies Last reply
    0
    • T Tom 0

      Im making a batch of summer sausage and jumped The gun on soaking my fibrous casings. They have been soaking in water for approximately an hour and a half and I didn’t know if there would be any adverse side effects for my lack if time management skills.

      AustinA Offline
      AustinA Offline
      Austin
      Team Orange Walton's Employee Admin
      wrote on last edited by
      #2

      Tom 0 you should be fine. I don’t think there will be any issue on an extended soak time for fibrous casings.

      –Austin Walton
      VP of Operations at Walton’s & Meatgistics Host

      Shop waltons.com for Everything but the Meat!
      Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv)

      B 1 Reply Last reply
      0
      • AustinA Austin

        Tom 0 you should be fine. I don’t think there will be any issue on an extended soak time for fibrous casings.

        B Offline
        B Offline
        Brianzipperdog123
        Yearling
        wrote on last edited by
        #3

        Austin I’ve got a problem with the fiberous casing not separating from the salami cleanly after it has been smoked to 155F. What is the secret solution or method I need to use.

        twilliamsT B cdavisC 3 Replies Last reply
        0
        • T Tom 0

          Im making a batch of summer sausage and jumped The gun on soaking my fibrous casings. They have been soaking in water for approximately an hour and a half and I didn’t know if there would be any adverse side effects for my lack if time management skills.

          mrobisrM Offline
          mrobisrM Offline
          mrobisr
          Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
          wrote on last edited by
          #4
          This post is deleted!
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          • B Brianzipperdog123

            Austin I’ve got a problem with the fiberous casing not separating from the salami cleanly after it has been smoked to 155F. What is the secret solution or method I need to use.

            twilliamsT Offline
            twilliamsT Offline
            twilliams
            Power User PK100 Regular Contributors Team Grey
            wrote on last edited by
            #5

            Brianzipperdog123 extremely cold ice bath, not just cold water, also soaking in a salt solution before stuffing may help. Have also heard the theory of adding vinegar to your soak water helps. I have not tried that method.

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            • B Brianzipperdog123

              Austin I’ve got a problem with the fiberous casing not separating from the salami cleanly after it has been smoked to 155F. What is the secret solution or method I need to use.

              B Offline
              B Offline
              bocephus
              Team Orange Power User Canning Masterbuilt Veteran
              wrote on last edited by
              #6

              Brianzipperdog123 I think twilliams is right the ice bath is critical.

              1 Reply Last reply
              1
              • B Brianzipperdog123

                Austin I’ve got a problem with the fiberous casing not separating from the salami cleanly after it has been smoked to 155F. What is the secret solution or method I need to use.

                cdavisC Offline
                cdavisC Offline
                cdavis
                Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                wrote on last edited by
                #7

                Brianzipperdog123 I agree with the ice 🧊 water bath. It makes all the difference in the world.

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