<![CDATA[Tough casing]]>Well I tried my first batch yesterday and the meat came out good but the casing is to tough to eat. What did I do wrong? I followed the temp schedule exactly in my smoker. I am wondering if I understuffed the casings. Any suggestions would be great.

]]>https://waltonsdev.nodebb.com/topic/3311/tough-casingRSS for NodeFri, 11 Sep 2026 00:37:36 GMTSat, 23 Jan 2021 14:20:35 GMT60<![CDATA[Reply to Tough casing on Tue, 26 Jan 2021 15:43:31 GMT]]>Luebke1219 It is possible but they all come from the same “source” pig intestines. Those may have been harvested on older hogs is the only thing I can think of? If you want the best hog casings then the ubed variety are hand-picked to be used for tubes. They are more expensive but they cut down on processing time and are generally better overall.

]]>https://waltonsdev.nodebb.com/post/29529https://waltonsdev.nodebb.com/post/29529Tue, 26 Jan 2021 15:43:31 GMT<![CDATA[Reply to Tough casing on Mon, 25 Jan 2021 17:40:16 GMT]]>Yes I had a pan in the bottom and there was plenty of humidity wen I opened the door. Is there a difference between different brands? Maybe the Lem brand is a little thicker?

]]>https://waltonsdev.nodebb.com/post/29427https://waltonsdev.nodebb.com/post/29427Mon, 25 Jan 2021 17:40:16 GMT<![CDATA[Reply to Tough casing on Mon, 25 Jan 2021 17:20:18 GMT]]>I didn’t mean to hijack the post but we are both looking for suggestions about same issue ,
Yes , had a pan of water over fire in mine
Good steam and smoke

As much as we have eat on them I suspect I’ll make another batch soon

]]>https://waltonsdev.nodebb.com/post/29422https://waltonsdev.nodebb.com/post/29422Mon, 25 Jan 2021 17:20:18 GMT<![CDATA[Reply to Tough casing on Mon, 25 Jan 2021 17:13:10 GMT]]>Luebke1219 Were you able to add any humidity to the smoker?

]]>https://waltonsdev.nodebb.com/post/29418https://waltonsdev.nodebb.com/post/29418Mon, 25 Jan 2021 17:13:10 GMT<![CDATA[Reply to Tough casing on Sun, 24 Jan 2021 18:32:35 GMT]]>AHHH now I understand. Never did snack sticks with casings. Have made plenty of jerky and 3/8inch draw without casing. Tooo old to deal with those small casing. Smoked and / dehydrated works for me

]]>https://waltonsdev.nodebb.com/post/29305https://waltonsdev.nodebb.com/post/29305Sun, 24 Jan 2021 18:32:35 GMT<![CDATA[Reply to Tough casing on Sun, 24 Jan 2021 18:18:39 GMT]]>Making snack sticks

]]>https://waltonsdev.nodebb.com/post/29301https://waltonsdev.nodebb.com/post/29301Sun, 24 Jan 2021 18:18:39 GMT<![CDATA[Reply to Tough casing on Sun, 24 Jan 2021 17:54:42 GMT]]>Making breakfast sausage or hotdogs?

]]>https://waltonsdev.nodebb.com/post/29296https://waltonsdev.nodebb.com/post/29296Sun, 24 Jan 2021 17:54:42 GMT<![CDATA[Reply to Tough casing on Sun, 24 Jan 2021 17:50:34 GMT]]>The casing in my kit did not require soaking , they were 21 mm I’m sure imitation variety

I’m sure there is a better quality out there that is not as tough
I’m not going to fret too much I can peal them .
I’ll only do a couple batches a year

]]>https://waltonsdev.nodebb.com/post/29295https://waltonsdev.nodebb.com/post/29295Sun, 24 Jan 2021 17:50:34 GMT<![CDATA[Reply to Tough casing on Sun, 24 Jan 2021 17:19:05 GMT]]>Fat_Bob, i don’t disagree with your assessment. From my view, I will never rehydrate casings again. Fresh, brined: Rinse check by running some water thru them, and soak in warm water 15-20 mins. Life is good! 😊

]]>https://waltonsdev.nodebb.com/post/29293https://waltonsdev.nodebb.com/post/29293Sun, 24 Jan 2021 17:19:05 GMT<![CDATA[Reply to Tough casing on Sun, 24 Jan 2021 17:07:04 GMT]]>Luebke1219

From the site Joe mentioned:

Why are the casings tough after cooking fresh sausage?

  • Sausage was cooked in a pan too hot and too quickly.
  • Casings were not soaked long enough.
  • Origin of casing.
  • Sausage was under stuffed
]]>https://waltonsdev.nodebb.com/post/29291https://waltonsdev.nodebb.com/post/29291Sun, 24 Jan 2021 17:07:04 GMT<![CDATA[Reply to Tough casing on Sun, 24 Jan 2021 14:38:49 GMT]]>I buy these brine packed fresh pig and sheep casing from Meatman by the Hank. Always fresh, and can be kept for over a year in brine. Never disappointed… I’ve routinely have casings over 20ft long. once in great while a little tuff, rare blow-out. Never liked LEM. Most LEM under 4’ tuff and a lot of blow-outs. That being said, tuff casings are mostly an animal thing. Also no cold shower or ice bath can make them tuff.

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]]>https://waltonsdev.nodebb.com/post/29286https://waltonsdev.nodebb.com/post/29286Sun, 24 Jan 2021 14:38:49 GMT<![CDATA[Reply to Tough casing on Sun, 24 Jan 2021 14:11:03 GMT]]>Always had tough casings as well. Until… When I first started stuffing with Walton’s casings I could tell immediately they were a better product. No problems since!

]]>https://waltonsdev.nodebb.com/post/29285https://waltonsdev.nodebb.com/post/29285Sun, 24 Jan 2021 14:11:03 GMT<![CDATA[Reply to Tough casing on Sun, 24 Jan 2021 00:49:37 GMT]]>Nope mine were from leggs
Ac leggs co out of Alabama

]]>https://waltonsdev.nodebb.com/post/29258https://waltonsdev.nodebb.com/post/29258Sun, 24 Jan 2021 00:49:37 GMT<![CDATA[Reply to Tough casing on Sun, 24 Jan 2021 00:34:01 GMT]]>I used a casing by LEM. That’s what I had. My cart already has walton’s casings in it. But is it just the lem casings that are bad or was it something I did. I cooked them to the schedule on walton’s. I followed everything perfect. I was gonna make another batch but I want to wait if the LEM casings are bad.

]]>https://waltonsdev.nodebb.com/post/29257https://waltonsdev.nodebb.com/post/29257Sun, 24 Jan 2021 00:34:01 GMT<![CDATA[Reply to Tough casing on Sat, 23 Jan 2021 21:08:54 GMT]]>I did this also , I purchased a kit from legs online back a month ago .
Made 2 batches and kept temp under 140 on second batch for 3 yrs
It was better but the casings are undesirable

They have gotten better over the last week as they have softened some but I’m still pealing them off as I eat a stick

Need a casing not as tough for next batch

]]>https://waltonsdev.nodebb.com/post/29239https://waltonsdev.nodebb.com/post/29239Sat, 23 Jan 2021 21:08:54 GMT<![CDATA[Reply to Tough casing on Sat, 23 Jan 2021 17:33:34 GMT]]>What kind of casing did you use, and what were you making?

]]>https://waltonsdev.nodebb.com/post/29232https://waltonsdev.nodebb.com/post/29232Sat, 23 Jan 2021 17:33:34 GMT