<![CDATA[Casing Question]]>I have made about 5 batches of summer sausage and have followed the videos, I purchased a 20 pound mixer, soak the casings, using the clear casings, stuff the casings, etc. The casings are not sticking to the meat. They look good until I shower them and let them cool, then they become very loose. I am using a cookshack smoker and it only has a quarter size hole in the top to let out moisture. Could the humidity be to high to let the casings adhere to the meat? I am using the temps per the summer sausage video. The sausage tastes fine, just trying to figure why this is happening.
Thanks

]]>https://waltonsdev.nodebb.com/topic/1101/casing-questionRSS for NodeFri, 11 Sep 2026 00:37:36 GMTFri, 15 Feb 2019 23:58:57 GMT60<![CDATA[Reply to Casing Question on Thu, 21 Feb 2019 06:53:40 GMT]]>No problem! Always good to get a problem worked out!

]]>https://waltonsdev.nodebb.com/post/3976https://waltonsdev.nodebb.com/post/3976Thu, 21 Feb 2019 06:53:40 GMT<![CDATA[Reply to Casing Question on Wed, 20 Feb 2019 21:21:03 GMT]]>scottwaltner I agree, I think that is going to be what your issue was! As always thanks for your help lamurscrappy!

]]>https://waltonsdev.nodebb.com/post/3967https://waltonsdev.nodebb.com/post/3967Wed, 20 Feb 2019 21:21:03 GMT<![CDATA[Reply to Casing Question on Wed, 20 Feb 2019 13:13:27 GMT]]>lamurscrappy thanks for all the help. I will let you know how the next batch turns out.

]]>https://waltonsdev.nodebb.com/post/3959https://waltonsdev.nodebb.com/post/3959Wed, 20 Feb 2019 13:13:27 GMT<![CDATA[Reply to Casing Question on Wed, 20 Feb 2019 07:31:07 GMT]]>scottwaltner i personally think we found your problem. After the ice bath you need to hang them at room temp for at least an hour. That helps to bloom the product and help set the casing as well. I think thats your issue.

]]>https://waltonsdev.nodebb.com/post/3958https://waltonsdev.nodebb.com/post/3958Wed, 20 Feb 2019 07:31:07 GMT<![CDATA[Reply to Casing Question on Wed, 20 Feb 2019 00:18:57 GMT]]>lamurscrappy I did not, I put it in the fridge as soon as I water bathed it. The casings were pre stuck

]]>https://waltonsdev.nodebb.com/post/3955https://waltonsdev.nodebb.com/post/3955Wed, 20 Feb 2019 00:18:57 GMT<![CDATA[Reply to Casing Question on Tue, 19 Feb 2019 22:11:44 GMT]]>scottwaltner Your meat block and smoking schedule sound fine so it doesn’t appear to be that. You say you water bathed them, was it ice water? Also what RickHeb said is true, they need to sit out at room temp for an hour after the ice bath and then sit in the cooler overnight befire vacuum packing them.

Last thing, were your fibrous casings pre-stuck? If they werent this very well could happen?

]]>https://waltonsdev.nodebb.com/post/3953https://waltonsdev.nodebb.com/post/3953Tue, 19 Feb 2019 22:11:44 GMT<![CDATA[Reply to Casing Question on Tue, 19 Feb 2019 22:00:30 GMT]]>Jonathon I used 15 pounds elk and 5 pounds pork butt. No binder.

]]>https://waltonsdev.nodebb.com/post/3952https://waltonsdev.nodebb.com/post/3952Tue, 19 Feb 2019 22:00:30 GMT<![CDATA[Reply to Casing Question on Mon, 18 Feb 2019 18:00:50 GMT]]>Was your meat cooled completely when you put it in the fridge? If not this creates moisture between the meet and casing and it can let loose. Just a thought!

]]>https://waltonsdev.nodebb.com/post/3922https://waltonsdev.nodebb.com/post/3922Mon, 18 Feb 2019 18:00:50 GMT<![CDATA[Reply to Casing Question on Mon, 18 Feb 2019 03:03:51 GMT]]>Jonathon i agree. Id rather it be loose then stick. Thats usually over temp. Anywho, after your water bath did you let them sit at room temp for a while? Bloom basically…

]]>https://waltonsdev.nodebb.com/post/3909https://waltonsdev.nodebb.com/post/3909Mon, 18 Feb 2019 03:03:51 GMT<![CDATA[Reply to Casing Question on Sun, 17 Feb 2019 23:17:05 GMT]]>scottwaltner What was your fat content and what additives did you use? I would guess a binder would fix your issue. Between too much sticking and not enough is a fine line like lamurscrappy said, I would prefer your issue vs it sticking too much.

]]>https://waltonsdev.nodebb.com/post/3900https://waltonsdev.nodebb.com/post/3900Sun, 17 Feb 2019 23:17:05 GMT<![CDATA[Reply to Casing Question on Sun, 17 Feb 2019 05:58:19 GMT]]>scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.

]]>https://waltonsdev.nodebb.com/post/3885https://waltonsdev.nodebb.com/post/3885Sun, 17 Feb 2019 05:58:19 GMT<![CDATA[Reply to Casing Question on Sun, 17 Feb 2019 05:16:32 GMT]]>Parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.

]]>https://waltonsdev.nodebb.com/post/3884https://waltonsdev.nodebb.com/post/3884Sun, 17 Feb 2019 05:16:32 GMT<![CDATA[Reply to Casing Question on Sun, 17 Feb 2019 02:11:48 GMT]]>scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?

]]>https://waltonsdev.nodebb.com/post/3882https://waltonsdev.nodebb.com/post/3882Sun, 17 Feb 2019 02:11:48 GMT<![CDATA[Reply to Casing Question on Sat, 16 Feb 2019 12:58:20 GMT]]>scottwaltner I’m assuming that your using natural casings otherwise you shouldn’t be soaking them. What size are you using? And my first thought is that your not getting enough protein extraction, or cooking too long and some of the fat is liquefying and coming to the surface. As soon as you rinse it the fat stiffens separates the casing. Can you share some more details about your process maybe we can narrow it down a bit for you.

]]>https://waltonsdev.nodebb.com/post/3879https://waltonsdev.nodebb.com/post/3879Sat, 16 Feb 2019 12:58:20 GMT