When I make sausage the casing comes out so tuff you can’t stick a fork into them. That is both pig gut or collagen casings. What am I doing wrong?

]]>https://waltonsdev.nodebb.com/topic/3081/softer-caseingsRSS for NodeFri, 11 Sep 2026 15:01:52 GMTTue, 15 Dec 2020 00:10:37 GMT60Old Guy keep notes. It will help with the learning curve.

]]>https://waltonsdev.nodebb.com/post/26665https://waltonsdev.nodebb.com/post/26665Wed, 16 Dec 2020 19:27:24 GMTOld Guy you will get it done. Alot of research here to be learned. Also test and trial. If you cant find the smoke schedule let me know, i can post it for you.

]]>https://waltonsdev.nodebb.com/post/26627https://waltonsdev.nodebb.com/post/26627Wed, 16 Dec 2020 03:09:26 GMTtwilliams Thank you, I will check the university section out maybe sometime I will get a good sausage to come out of my smoker.

]]>https://waltonsdev.nodebb.com/post/26617https://waltonsdev.nodebb.com/post/26617Wed, 16 Dec 2020 01:59:39 GMTOld Guy that is the issue, starting out at 200° you are cooking the product rather than smoking with a gradual increase in temp. What is happening is called case hardening. Only 1 hour is your internal temp 160°? You smoking/cook schedule should take up around 6-7 hours. Depending on size of batch. There is videos in the university section on smoke schedules for sausage

]]>https://waltonsdev.nodebb.com/post/26616https://waltonsdev.nodebb.com/post/26616Wed, 16 Dec 2020 01:36:03 GMTI smoke them for 1 hour at 200 deg F . No I have not, ice bathed them. Thank you very much I will give that a try.

]]>https://waltonsdev.nodebb.com/post/26550https://waltonsdev.nodebb.com/post/26550Tue, 15 Dec 2020 17:28:48 GMTOld Guy what is your cooking / smoking schedule , do you ice bath them at the end more information will be helpful

]]>https://waltonsdev.nodebb.com/post/26520https://waltonsdev.nodebb.com/post/26520Tue, 15 Dec 2020 03:18:14 GMT