<![CDATA[summer sausage shanking in casing]]>I need help with my sausage all 10 of 1.5 shank and the casing was lose

]]>https://waltonsdev.nodebb.com/topic/2971/summer-sausage-shanking-in-casingRSS for NodeSat, 12 Sep 2026 04:50:24 GMTThu, 26 Nov 2020 13:41:01 GMT60<![CDATA[Reply to summer sausage shanking in casing on Fri, 27 Nov 2020 15:15:07 GMT]]>Joseph Wilfong Sr I’d agree that protein extraction could be a major factor. Can you give us some more information on your process?

  • do you use a binder
  • what is your fat content
  • what seasonings are you using
  • what is your smoke schedule
]]>https://waltonsdev.nodebb.com/post/25416https://waltonsdev.nodebb.com/post/25416Fri, 27 Nov 2020 15:15:07 GMT<![CDATA[Reply to summer sausage shanking in casing on Fri, 27 Nov 2020 04:52:29 GMT]]>Joseph Wilfong Sr I’d guess that you aren’t getting enough protein extraction. There are plenty of threads on the subject as well as videos. If mixing by hand you will need to mix for several
minutes. When you start to get sore and you think you have mixed enough…go another minute or two. The meat will become quite stiff and sticky. I would also highly recommend a binder such as sure gel.

]]>https://waltonsdev.nodebb.com/post/25409https://waltonsdev.nodebb.com/post/25409Fri, 27 Nov 2020 04:52:29 GMT