<![CDATA[1-1/2 x 12 Fibrous Casing Summer Sausage]]>Made 13# of smoked sausage using the Tons’s seasoning. Also added carrot fiber binder and high temp cheese. Followed the smoke schedule to a tee. Sausage came out excellent except for the way the casing looked. Casings were all wrinkled. Good adhesion and taste but not very pretty! At internal temp of 150 casings still looked good. Above 158 they started wrinkling in the smoker. Any ideas?

]]>https://waltonsdev.nodebb.com/topic/1669/1-1-2-x-12-fibrous-casing-summer-sausageRSS for NodeThu, 10 Sep 2026 22:33:15 GMTTue, 22 Oct 2019 13:50:39 GMT60<![CDATA[Reply to 1-1/2 x 12 Fibrous Casing Summer Sausage on Fri, 25 Oct 2019 19:09:06 GMT]]>Capnbubb Can you remember how long you soaked them and how hot the water was? Only other thing we haven’t mentioned yet that could a contributing factor is how tight they were stuffed, with Summer Sausage I hold that casing on pretty tight as I am not worried about blow outs!

]]>https://waltonsdev.nodebb.com/post/8573https://waltonsdev.nodebb.com/post/8573Fri, 25 Oct 2019 19:09:06 GMT<![CDATA[Reply to 1-1/2 x 12 Fibrous Casing Summer Sausage on Wed, 23 Oct 2019 19:12:31 GMT]]>Definitely did the ice bath. They were wrinkled when removed from smoker.

Untitled 31.pdf

]]>https://waltonsdev.nodebb.com/post/8549https://waltonsdev.nodebb.com/post/8549Wed, 23 Oct 2019 19:12:31 GMT<![CDATA[Reply to 1-1/2 x 12 Fibrous Casing Summer Sausage on Wed, 23 Oct 2019 11:51:30 GMT]]>Capnbubb Without knowing more I’d guess that jehatha is correct. If you removed them from the smoker and put them in an ice bath and they are still getting excessively wrinkled then maybe they aren’t be soaked long enough in hot enough water before processing? That could be part of the issue.

One last possible thing, do you have anyway to increase the humidity? I did an experiement with automotive sponges in my smoker that increased the relative humidity all the way up to 50% using an oversized water pan and regular automotive sponges.

]]>https://waltonsdev.nodebb.com/post/8536https://waltonsdev.nodebb.com/post/8536Wed, 23 Oct 2019 11:51:30 GMT<![CDATA[Reply to 1-1/2 x 12 Fibrous Casing Summer Sausage on Wed, 23 Oct 2019 00:57:15 GMT]]>Did you ice water bath them to cool after cooking? I have had luck with this helping.

]]>https://waltonsdev.nodebb.com/post/8526https://waltonsdev.nodebb.com/post/8526Wed, 23 Oct 2019 00:57:15 GMT<![CDATA[Reply to 1-1/2 x 12 Fibrous Casing Summer Sausage on Tue, 22 Oct 2019 23:17:12 GMT]]>Capnbubb
After trying for a nice and perfect appearance at one time I’d say don’t worry about it. The taste and texture is what you want. Looks account for very little of the taste spectrum. Just my take.

]]>https://waltonsdev.nodebb.com/post/8522https://waltonsdev.nodebb.com/post/8522Tue, 22 Oct 2019 23:17:12 GMT