<![CDATA[Casing wrinkles]]>Hey guys. So yesterday I made some venison summer sausage. I used 80/20 venison to beef fat. I also used smoked Meat stabilizer and carrot fiber for binder. I normally use sure gel but decided to try the carrot fiber. I used a hand mixer and got good protein extraction. Casing were tight when I stuffed them. Hung from smoker and cooked at 170-180 till internal temp of 160. Tossed in an ice bath for 20 min. Casings are all wrinkled up. What did I do wrong

]]>https://waltonsdev.nodebb.com/topic/2261/casing-wrinklesRSS for NodeThu, 10 Sep 2026 21:19:49 GMTSun, 12 Apr 2020 17:49:48 GMT60<![CDATA[Reply to Casing wrinkles on Sat, 18 Apr 2020 19:11:36 GMT]]>For years I used powered milk for a binder as that was all I could get and never had problems, but have since switched to milk based binder because it is cheaper and still get good results.

]]>https://waltonsdev.nodebb.com/post/16445https://waltonsdev.nodebb.com/post/16445Sat, 18 Apr 2020 19:11:36 GMT<![CDATA[Reply to Casing wrinkles on Sat, 18 Apr 2020 16:25:11 GMT]]>shane102 my first batch was jalapeno with ghost pepper cheese. It taste great but is a little to hot for some people. Next year Ill go with hot pepper cheese instead

]]>https://waltonsdev.nodebb.com/post/16440https://waltonsdev.nodebb.com/post/16440Sat, 18 Apr 2020 16:25:11 GMT<![CDATA[Reply to Casing wrinkles on Sat, 18 Apr 2020 15:38:00 GMT]]>Moistiestdrip Oh man that looks good. I can almost taste it. I just got done with a batch of straight Elk summer sausage with the H summer sausage seasoning
and added ground mustard and cayenne.

My next batch is gonna be Jalapeno flavored with cheddar cheese

]]>https://waltonsdev.nodebb.com/post/16437https://waltonsdev.nodebb.com/post/16437Sat, 18 Apr 2020 15:38:00 GMT<![CDATA[Reply to Casing wrinkles on Sat, 18 Apr 2020 04:24:45 GMT]]>shane102 DBC1C4CF-7EFF-4CBA-ABE6-76AF6ED8A16B.jpeg these came out great. Used the Tons summer sausage mix and everyone loves it.

]]>https://waltonsdev.nodebb.com/post/16430https://waltonsdev.nodebb.com/post/16430Sat, 18 Apr 2020 04:24:45 GMT<![CDATA[Reply to Casing wrinkles on Fri, 17 Apr 2020 13:58:20 GMT]]>Perfect, glad it all came out great.

]]>https://waltonsdev.nodebb.com/post/16407https://waltonsdev.nodebb.com/post/16407Fri, 17 Apr 2020 13:58:20 GMT<![CDATA[Reply to Casing wrinkles on Fri, 17 Apr 2020 03:34:05 GMT]]>Cabelas90 I will be sticking with sure gel from now on. I did everything the same today as I did on the other batch. Only difference was the binder. These came out wrinkle free and look perfect. I got great protein extraction. Much more than with carrot fiber.

]]>https://waltonsdev.nodebb.com/post/16401https://waltonsdev.nodebb.com/post/16401Fri, 17 Apr 2020 03:34:05 GMT<![CDATA[Reply to Casing wrinkles on Thu, 16 Apr 2020 19:58:37 GMT]]>Joe Hell Absolutely! If it works dont mess with it!

]]>https://waltonsdev.nodebb.com/post/16386https://waltonsdev.nodebb.com/post/16386Thu, 16 Apr 2020 19:58:37 GMT<![CDATA[Reply to Casing wrinkles on Thu, 16 Apr 2020 19:57:50 GMT]]>Cabelas90 There may have been some other factors involved in my failure but I prefer to be safe than sorry. I believe I have more arriving tomorrow.

]]>https://waltonsdev.nodebb.com/post/16385https://waltonsdev.nodebb.com/post/16385Thu, 16 Apr 2020 19:57:50 GMT<![CDATA[Reply to Casing wrinkles on Thu, 16 Apr 2020 19:48:53 GMT]]>Joe Hell Thats Interesting we make sticks and summer sausage all the time at the plant without it and no issues. At home i have used it and it was great!

]]>https://waltonsdev.nodebb.com/post/16384https://waltonsdev.nodebb.com/post/16384Thu, 16 Apr 2020 19:48:53 GMT<![CDATA[Reply to Casing wrinkles on Thu, 16 Apr 2020 19:28:26 GMT]]>Cabelas90 I made the mistake of trying a batch without the sure gel…I won’t be doing that again.

]]>https://waltonsdev.nodebb.com/post/16383https://waltonsdev.nodebb.com/post/16383Thu, 16 Apr 2020 19:28:26 GMT<![CDATA[Reply to Casing wrinkles on Thu, 16 Apr 2020 19:14:56 GMT]]>Jonathon Good to know I only have experience with Sure gel and it works so good ive never ventured out!

]]>https://waltonsdev.nodebb.com/post/16381https://waltonsdev.nodebb.com/post/16381Thu, 16 Apr 2020 19:14:56 GMT<![CDATA[Reply to Casing wrinkles on Thu, 16 Apr 2020 19:10:33 GMT]]>Moistiestdrip You can, and we have used carrot fiber in cured sausage before but in general sure gel works better. Some people like Super bind even more but I prefer sure gel.

]]>https://waltonsdev.nodebb.com/post/16378https://waltonsdev.nodebb.com/post/16378Thu, 16 Apr 2020 19:10:33 GMT<![CDATA[Reply to Casing wrinkles on Thu, 16 Apr 2020 18:10:19 GMT]]>Cabelas90 I will have to watch the video again. I probably misunderstood it. I bet your right though

]]>https://waltonsdev.nodebb.com/post/16374https://waltonsdev.nodebb.com/post/16374Thu, 16 Apr 2020 18:10:19 GMT<![CDATA[Reply to Casing wrinkles on Thu, 16 Apr 2020 16:59:05 GMT]]>Moistiestdrip I could be Wrong on this as ive never used the carrot fiber. But from what i have read i feel like the carrot fiber would excel in a fresh sausage that your trying to keep moist where the sure gel really shines in cured and smoked meats suck as hams summer sausage snack sticks ect.

]]>https://waltonsdev.nodebb.com/post/16372https://waltonsdev.nodebb.com/post/16372Thu, 16 Apr 2020 16:59:05 GMT<![CDATA[Reply to Casing wrinkles on Thu, 16 Apr 2020 15:37:16 GMT]]>Jonathon the only reason I thought to try carrot fiber was I watched the videos on Walton’s about the different binders. Seemed like carrot fiber would be good with moisture retention. I don’t think it did add good as sure gel. Im working on a second batch right now and sure gel definitely got better protein extraction.

]]>https://waltonsdev.nodebb.com/post/16370https://waltonsdev.nodebb.com/post/16370Thu, 16 Apr 2020 15:37:16 GMT<![CDATA[Reply to Casing wrinkles on Thu, 16 Apr 2020 15:34:16 GMT]]>shane102 I did 20 lbs meat and 5 lbs fat. I mixed in 2 quarts of water like Walton’s recommended.

]]>https://waltonsdev.nodebb.com/post/16369https://waltonsdev.nodebb.com/post/16369Thu, 16 Apr 2020 15:34:16 GMT<![CDATA[Reply to Casing wrinkles on Thu, 16 Apr 2020 14:27:50 GMT]]>shane102 again, I agree with Shane, for wild game, or really anytime you are trying to incorporate additional fat, sure gel is better than carrot fiber.

]]>https://waltonsdev.nodebb.com/post/16367https://waltonsdev.nodebb.com/post/16367Thu, 16 Apr 2020 14:27:50 GMT<![CDATA[Reply to Casing wrinkles on Thu, 16 Apr 2020 13:55:56 GMT]]>Also, I dont like using carrot fiber binder with wild game. Wild game needs help with protein extraction because it has very little fat content. Sure gel binder is much better.

]]>https://waltonsdev.nodebb.com/post/16362https://waltonsdev.nodebb.com/post/16362Thu, 16 Apr 2020 13:55:56 GMT<![CDATA[Reply to Casing wrinkles on Thu, 16 Apr 2020 13:51:12 GMT]]>how much meat and how much water did you use in the mixing? Did you use water for humidity while smoking?

]]>https://waltonsdev.nodebb.com/post/16361https://waltonsdev.nodebb.com/post/16361Thu, 16 Apr 2020 13:51:12 GMT<![CDATA[Reply to Casing wrinkles on Mon, 13 Apr 2020 04:30:03 GMT]]>How constant is your temp at various levels in your smoker, before I added a 2nd convection fan in my smoker I had hot spots in the lower section of my smoker and the lower 1/4 of my sasuage would wrinkle. Now when I get the temp up to 180 degrees I also put a shallow pan of water with 3 big sponges in it on a rack about 6" below the sasuage to speed up the heat transfer with the extra humidity, next time I do a batch of summer sasuage I will take a picture with that set up. When I do snack sticks in long strands the ends closest to the bottom get some wrinkles and the top 3/4 are nice and plump. The only other think I can think of is the binder you used and if it did not hold the product together or too much water and it evaporated our of the meat.
Dave5C9EA839-F7B5-463D-8D36-56DB9642505C.jpeg

]]>https://waltonsdev.nodebb.com/post/16185https://waltonsdev.nodebb.com/post/16185Mon, 13 Apr 2020 04:30:03 GMT<![CDATA[Reply to Casing wrinkles on Sun, 12 Apr 2020 22:55:00 GMT]]>I held at 150 for a couple hours then kept it anywhere from 160-180 till they were done.

]]>https://waltonsdev.nodebb.com/post/16167https://waltonsdev.nodebb.com/post/16167Sun, 12 Apr 2020 22:55:00 GMT<![CDATA[Reply to Casing wrinkles on Sun, 12 Apr 2020 21:24:18 GMT]]>akdave you have your temps right? 150 to start then 140? I think you ment 120

]]>https://waltonsdev.nodebb.com/post/16150https://waltonsdev.nodebb.com/post/16150Sun, 12 Apr 2020 21:24:18 GMT<![CDATA[Reply to Casing wrinkles on Sun, 12 Apr 2020 21:11:09 GMT]]>I use a very gradual smoke temp schedule, I start out at 150 for 1 hour to dry casings, no smoke then , then 140 for 1 1/2 hours with smoke, then 155 for 2 hours with smoke, then 165 for 1 hour with smoke and then 180 till I reach 160 internal. With 73 mm casings it can take from 8-12 hours to get to 160 internal. Things that can speed up the process is to add humidity to your smoker which speeds up the heat transfer. The other thing you can do is after 6or so hours in the smoker you can do a hot water bath with 160 degree water to finish cooking the product.

Dave802549DB-D32C-4394-B2DB-43CE10EE7D4C.jpeg

]]>https://waltonsdev.nodebb.com/post/16142https://waltonsdev.nodebb.com/post/16142Sun, 12 Apr 2020 21:11:09 GMT<![CDATA[Reply to Casing wrinkles on Sun, 12 Apr 2020 20:20:48 GMT]]>Moistiestdrip

]]>https://waltonsdev.nodebb.com/post/16133https://waltonsdev.nodebb.com/post/16133Sun, 12 Apr 2020 20:20:48 GMT