Hard Casings
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The last time I did smoked sausage the casings were harder than normal. Just wonder if it could be that the casings were old (natural and I can’t quantify ‘old’ I just know they had been in the refrigerator a while) or if the humidity was to low.
Smoking process was in a PK100, 120 for an hour vents open, 130 for 30 minutes vents 2/3’s closed added smoke, 140 for an hour, 155 for 2 hours added water pan, then 175 until internal temp of 155 and in a ice bath for 30 minutes.
I did some pork tenderloins last week, roughly the same smoke process and I think the outside of them were a little harder than I would’ve thought they would be. Both products had a great taste.Thanks for the guidance,
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I think you process is great! My guess would echo yours that the casing may have been too old. How long did you soak and desalinate them?? That could also play a role
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If the tenderloin was off too then the old casings probably are not be the problem. Maybe verify the temp with another thermometer a 10-20f swing can really make a difference and the other only thought is humidity.
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