<![CDATA[Hard Casings]]>The last time I did smoked sausage the casings were harder than normal. Just wonder if it could be that the casings were old (natural and I can’t quantify ‘old’ I just know they had been in the refrigerator a while) or if the humidity was to low.
Smoking process was in a PK100, 120 for an hour vents open, 130 for 30 minutes vents 2/3’s closed added smoke, 140 for an hour, 155 for 2 hours added water pan, then 175 until internal temp of 155 and in a ice bath for 30 minutes.
I did some pork tenderloins last week, roughly the same smoke process and I think the outside of them were a little harder than I would’ve thought they would be. Both products had a great taste.

Thanks for the guidance,

]]>https://waltonsdev.nodebb.com/topic/5060/hard-casingsRSS for NodeThu, 10 Sep 2026 20:51:30 GMTFri, 18 Feb 2022 18:18:32 GMT60<![CDATA[Reply to Hard Casings on Sat, 19 Feb 2022 00:32:58 GMT]]>If the tenderloin was off too then the old casings probably are not be the problem. Maybe verify the temp with another thermometer a 10-20f swing can really make a difference and the other only thought is humidity.

]]>https://waltonsdev.nodebb.com/post/70322https://waltonsdev.nodebb.com/post/70322Sat, 19 Feb 2022 00:32:58 GMT<![CDATA[Reply to Hard Casings on Fri, 18 Feb 2022 21:14:31 GMT]]>Dr_Pain they were tubed casings and I’m sure I soaked them at least 30 minutes in warm water. I don’t have that in my notes.

]]>https://waltonsdev.nodebb.com/post/70269https://waltonsdev.nodebb.com/post/70269Fri, 18 Feb 2022 21:14:31 GMT<![CDATA[Reply to Hard Casings on Fri, 18 Feb 2022 19:57:02 GMT]]>I think you process is great! My guess would echo yours that the casing may have been too old. How long did you soak and desalinate them?? That could also play a role

]]>https://waltonsdev.nodebb.com/post/70249https://waltonsdev.nodebb.com/post/70249Fri, 18 Feb 2022 19:57:02 GMT