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Spice Lined Casing

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  • JonathonJ Jonathon

    First pic they are in the casing and 2nd is after we peeled them…in case you couldn’t figure that out?
    incasing.jpg outcasing.jpg

    cdavisC Offline
    cdavisC Offline
    cdavis
    Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
    wrote on last edited by
    #9

    Jonathon man they look great.

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    • Ridley AcresR Offline
      Ridley AcresR Offline
      Ridley Acres
      Regular Contributors
      wrote on last edited by
      #10

      Ha, so tasty he keeps coming up with variables to “test”!

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      • JonathonJ Jonathon

        First pic they are in the casing and 2nd is after we peeled them…in case you couldn’t figure that out?
        incasing.jpg outcasing.jpg

        YooperDogY Offline
        YooperDogY Offline
        YooperDog
        Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
        wrote on last edited by
        #11

        Jonathon Looks great. Another way to add another flavor, eye appeal and texture. I see some experimenting in the future.

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        • JonathonJ Jonathon

          First pic they are in the casing and 2nd is after we peeled them…in case you couldn’t figure that out?
          incasing.jpg outcasing.jpg

          ND MikeN Offline
          ND MikeN Offline
          ND Mike
          Big Green Egg Team Blue Regular Contributors Cast Iron Power User
          wrote on last edited by
          #12

          Jonathon wow! That seasoning really transferred over well to the sausage!

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          • JonathonJ Jonathon

            processhead Zero adjustments to recipe or process. When these first came in I made a test batch and because of the way things fell they sat in a cooler for 4 days before we peeled them. They peeled really cleanly then but I thought maybe that had something to do with it, so i made sure to peel these the next day and the came away perfect. They are a textile (cloth) casing so I was also worried about a shower cycle but like I said, zero change and they worked really well.

            We shot a video today, PatrickB will edit it over the next few days and we will get that live. Now that I am typing that though something occurs to me that tells me I need to test something else. I need to see if an ice bath is going to cause any issues, it worked fine with a shower cycle but an ice bath might be a different story. Okay, one more thing to do before we release that video!

            R Offline
            R Offline
            RON PARRISH
            Regular Contributors Cast Iron Canning Team Orange Veteran Power User
            wrote on last edited by
            #13

            Jonathon Looks amazing! getting ready to order stuff for summer sausage. A definite must try!

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            • samspadeS Offline
              samspadeS Offline
              samspade
              Team Orange Masterbuilt Sous Vide Team Blue Power User
              wrote on last edited by
              #14

              Waiting for the movie!

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              • JonathonJ Offline
                JonathonJ Offline
                Jonathon
                Team Blue Admin Walton's Employee Power User
                wrote on last edited by
                #15

                Okay, the “movie”( thanks samspade ) should be coming out this week! Also, we tested a few things on Thursday and using an Ice Bath for 20 minutes or so is perfectly acceptable instead of a shower. I might even argue the spice looks a little better on those ones. For the ones that got showered it almost seemed like the spice got embedded into the sausage, with the ice bath the spice was more clearly ON the sausage instead of IN the sausage. This will make more sense when we release the video and the post.

                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

                R 1 Reply Last reply
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                • JonathonJ Jonathon

                  Okay, the “movie”( thanks samspade ) should be coming out this week! Also, we tested a few things on Thursday and using an Ice Bath for 20 minutes or so is perfectly acceptable instead of a shower. I might even argue the spice looks a little better on those ones. For the ones that got showered it almost seemed like the spice got embedded into the sausage, with the ice bath the spice was more clearly ON the sausage instead of IN the sausage. This will make more sense when we release the video and the post.

                  R Offline
                  R Offline
                  RON PARRISH
                  Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                  wrote on last edited by
                  #16

                  Jonathon Can these casings be finished in a hot water bath or do they have to be finished in smoker?

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                  • JonathonJ Jonathon

                    First pic they are in the casing and 2nd is after we peeled them…in case you couldn’t figure that out?
                    incasing.jpg outcasing.jpg

                    HerbcoFoodH Offline
                    HerbcoFoodH Offline
                    HerbcoFood
                    Regular Contributors Team Orange Sous Vide
                    wrote on last edited by
                    #17

                    Jonathon Those look real fancy there Clark!

                    Dr_PainD 1 Reply Last reply
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                    • HerbcoFoodH HerbcoFood

                      Jonathon Those look real fancy there Clark!

                      Dr_PainD Offline
                      Dr_PainD Offline
                      Dr_Pain
                      Sous Vide Dry Cured Sausage Traeger Team Blue
                      wrote on last edited by
                      #18

                      HerbcoFood said in Spice Lined Casing:

                      Jonathon Those look real fancy there Clark!

                      Was that a Christmas Vacation quote ROFL!!!

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