<![CDATA[Another Rookie Question on Smoked Sausage]]>I posted a while back about tough natural skins on smoked sausage. Thank you for your much needed advice that I have put into practice. I purchased an Auber temperature controller (a great product) to more precisely control temperature and employed Jonathan’s smoke schedule:
125 - 1 hour
140 - 1hour
155 - 1 hour
175 to 160 degrees internal
The sausage has a fantastic flavor, but skins are still leathery to the point of being unchewable. I pretty much follow the procedures shown in the Meatgistics recipes and videos. I rinse and soak the fresh casings overnight before stuffing. I humidify the smoker cabinet with a water pan. This last batch, I soaked them in an ice bath after they reached the proper internal temperature. That helped a little, but not nearly enough. The skins are still inedible. FYI, we do enjoy a snap, but these don’t snap, they tear. Any suggestions would be much appreciated. Thanks.

]]>https://waltonsdev.nodebb.com/topic/2829/another-rookie-question-on-smoked-sausageRSS for NodeThu, 10 Sep 2026 23:05:25 GMTSat, 24 Oct 2020 00:12:05 GMT60<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Sat, 14 Nov 2020 16:43:17 GMT]]>Thanks Parksider. I’ll give it a try. I’m about to place an order with Walton’s. I’ll give the collagen casings and process a try.

]]>https://waltonsdev.nodebb.com/post/24995https://waltonsdev.nodebb.com/post/24995Sat, 14 Nov 2020 16:43:17 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Sat, 14 Nov 2020 02:02:54 GMT]]>I never thermal process sticks while smoking them. I smoke below 150F until they have the color I like-nice deep cherry color using the smoked collagen 19mm casings.
Then into water bath to cook to 155F then shower with cold water. I don’t get dry sticks, I don’t get dry chewy skins. Been doing it tho way for decades.

]]>https://waltonsdev.nodebb.com/post/24981https://waltonsdev.nodebb.com/post/24981Sat, 14 Nov 2020 02:02:54 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Wed, 28 Oct 2020 23:35:38 GMT]]>Jonathon - Thank you for that info. I do use a water pan, but at the prolonged cook times below 150, I don’t know that it gives off that much moisture. I’ll check it out.

]]>https://waltonsdev.nodebb.com/post/24160https://waltonsdev.nodebb.com/post/24160Wed, 28 Oct 2020 23:35:38 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Wed, 28 Oct 2020 14:33:05 GMT]]>MT Elk Hunter So I agree but I have documentation from Devro that says otherwise, which is a great example of how anyone can make any study say anything they want! Im guessing humidity is your major issue, usually, when I have a tougher casing something went wrong with humidity in the smoker. If you haven’t already check out this post https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing

Recently I have found that using a shammy type material works even better, it takes up a little more space but it was able to completely empty an oversized water bowl in the PK in just a few hours.

]]>https://waltonsdev.nodebb.com/post/24095https://waltonsdev.nodebb.com/post/24095Wed, 28 Oct 2020 14:33:05 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Tue, 27 Oct 2020 21:22:35 GMT]]>mikesr Natural casings have a better snap when bitten.

]]>https://waltonsdev.nodebb.com/post/24041https://waltonsdev.nodebb.com/post/24041Tue, 27 Oct 2020 21:22:35 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Tue, 27 Oct 2020 12:31:48 GMT]]>Post smoking

]]>https://waltonsdev.nodebb.com/post/24021https://waltonsdev.nodebb.com/post/24021Tue, 27 Oct 2020 12:31:48 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Tue, 27 Oct 2020 03:18:49 GMT]]>Would collagen casings produce a more tender bite out of the smoker?

]]>https://waltonsdev.nodebb.com/post/24016https://waltonsdev.nodebb.com/post/24016Tue, 27 Oct 2020 03:18:49 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Tue, 27 Oct 2020 02:38:04 GMT]]>Riley Renwick - Thanks Riley. Is that pre or post-smoking?

]]>https://waltonsdev.nodebb.com/post/24015https://waltonsdev.nodebb.com/post/24015Tue, 27 Oct 2020 02:38:04 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Mon, 26 Oct 2020 20:38:50 GMT]]>mikesr Try holding your sausage overnight in a tub of Tupperware with a lid in a room that is slightly chilled. The condensation from the residual heat off the sausage will soften the skins.

]]>https://waltonsdev.nodebb.com/post/23977https://waltonsdev.nodebb.com/post/23977Mon, 26 Oct 2020 20:38:50 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Mon, 26 Oct 2020 14:11:40 GMT]]>Chef - Thanks. I will try it.

]]>https://waltonsdev.nodebb.com/post/23949https://waltonsdev.nodebb.com/post/23949Mon, 26 Oct 2020 14:11:40 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Mon, 26 Oct 2020 13:20:10 GMT]]>unclelar1 That is how I do a smoked sausage when I do large barbecues. I fully cook it prior to serving. Always a very light snap at best. Very tender.

]]>https://waltonsdev.nodebb.com/post/23946https://waltonsdev.nodebb.com/post/23946Mon, 26 Oct 2020 13:20:10 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Sun, 25 Oct 2020 21:20:23 GMT]]>unclelar1 - Thanks Unclelar1. I may give that a try. Your process is very different from anything I’ve tried. I’d love to get rid of that tough casing.

]]>https://waltonsdev.nodebb.com/post/23909https://waltonsdev.nodebb.com/post/23909Sun, 25 Oct 2020 21:20:23 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Sun, 25 Oct 2020 21:15:56 GMT]]>mikesr Yes , I vacuum seal and feeze.
It always taste better fresh but you dont lose much in the freezer, especially with the vac seal.I use all natural hog casing. and I use the proper ratio of pink cure on all my smoked sausage and jerky
my kielbasa is the only smoked sausage I smoke at a lower temp.
my sticks and salami etc. I always smoke til proper internal of finish in my slow cook oven till proper temp.

]]>https://waltonsdev.nodebb.com/post/23908https://waltonsdev.nodebb.com/post/23908Sun, 25 Oct 2020 21:15:56 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Sun, 25 Oct 2020 20:56:31 GMT]]>MT Elk Hunter - Not running out of water, and I don’t think I’m experiencing a stall such as I have with a pork shoulder or brisket. Thanks Elk Hunter.

]]>https://waltonsdev.nodebb.com/post/23906https://waltonsdev.nodebb.com/post/23906Sun, 25 Oct 2020 20:56:31 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Sun, 25 Oct 2020 20:54:27 GMT]]>MT Elk Hunter - Starting from refrigerator temp, I’d say 4 - 5 hours.

]]>https://waltonsdev.nodebb.com/post/23905https://waltonsdev.nodebb.com/post/23905Sun, 25 Oct 2020 20:54:27 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Sun, 25 Oct 2020 19:37:01 GMT]]>mikesr how many hours does it take to reach your desired internal temp? Are you running of water and experiencing a stall?

]]>https://waltonsdev.nodebb.com/post/23901https://waltonsdev.nodebb.com/post/23901Sun, 25 Oct 2020 19:37:01 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Sun, 25 Oct 2020 18:59:37 GMT]]>unclelar1 - Thanks. Are you able to freeze/thaw/cook and get the same results? Do you use cure? Natural casings?

]]>https://waltonsdev.nodebb.com/post/23900https://waltonsdev.nodebb.com/post/23900Sun, 25 Oct 2020 18:59:37 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Sun, 25 Oct 2020 18:52:36 GMT]]>Yes, it is cooked before eating.
Simmered in kraut w/ potatoes, or with pierogies.
Or grilled.

]]>https://waltonsdev.nodebb.com/post/23899https://waltonsdev.nodebb.com/post/23899Sun, 25 Oct 2020 18:52:36 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Sun, 25 Oct 2020 18:17:02 GMT]]>unclelar1 - I’ve not heard of smoking the sausage at such a sustained low temp - I think you would call that cold smoking the sausage. Do you then grill or otherwise cook the sausage to 160 degrees?

]]>https://waltonsdev.nodebb.com/post/23898https://waltonsdev.nodebb.com/post/23898Sun, 25 Oct 2020 18:17:02 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Sun, 25 Oct 2020 18:13:53 GMT]]>MT Elk Hunter - I’m using natural hog casings.

]]>https://waltonsdev.nodebb.com/post/23897https://waltonsdev.nodebb.com/post/23897Sun, 25 Oct 2020 18:13:53 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Sun, 25 Oct 2020 14:28:04 GMT]]>mikesr I never smoke my sausage that hot.
Because I always cook it some way before I eat it.
I make allot of kielbasa, and I hang overnight in cooler. Then smoke for 10 hrs and never let smoker get over 125* I start slow and it usually takes about 2 hrs to get to my maintain temp.
Rarely is casings tougher than a light snap.
Once in a while I get tough casing but attribute it to bad casings

]]>https://waltonsdev.nodebb.com/post/23889https://waltonsdev.nodebb.com/post/23889Sun, 25 Oct 2020 14:28:04 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Sun, 25 Oct 2020 12:37:18 GMT]]>When you say “fresh” sausage casings, are your referring to natural casings or new fibrous or collagen casings?

]]>https://waltonsdev.nodebb.com/post/23887https://waltonsdev.nodebb.com/post/23887Sun, 25 Oct 2020 12:37:18 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Sat, 24 Oct 2020 01:22:24 GMT]]>Not really, 2/3 of the way to the top of the smoker cabinet. 24" or so above the heater element.

]]>https://waltonsdev.nodebb.com/post/23873https://waltonsdev.nodebb.com/post/23873Sat, 24 Oct 2020 01:22:24 GMT<![CDATA[Reply to Another Rookie Question on Smoked Sausage on Sat, 24 Oct 2020 00:35:34 GMT]]>Are you really close to the heat source?

]]>https://waltonsdev.nodebb.com/post/23871https://waltonsdev.nodebb.com/post/23871Sat, 24 Oct 2020 00:35:34 GMT