<![CDATA[Best smoke flavor]]>When I smoke summer sausage the casing prevents the heavy smoke flavor from penetrating meat. I aciedently broke one open the other day, I removed casing and smoked with the rest. the one without casing had amazing smoke flavor!! Can I get that smoke into sausage that is incased?

]]>https://waltonsdev.nodebb.com/topic/864/best-smoke-flavorRSS for NodeFri, 11 Sep 2026 01:43:26 GMTThu, 22 Nov 2018 22:19:56 GMT60<![CDATA[Reply to Best smoke flavor on Sat, 24 Nov 2018 04:15:49 GMT]]>thank you for your response. I believe I will order some fibrous casings.

]]>https://waltonsdev.nodebb.com/post/2500https://waltonsdev.nodebb.com/post/2500Sat, 24 Nov 2018 04:15:49 GMT<![CDATA[Reply to Best smoke flavor on Sat, 24 Nov 2018 02:47:11 GMT]]>callegen casing

]]>https://waltonsdev.nodebb.com/post/2499https://waltonsdev.nodebb.com/post/2499Sat, 24 Nov 2018 02:47:11 GMT<![CDATA[Reply to Best smoke flavor on Fri, 23 Nov 2018 20:23:18 GMT]]>Which casings are you using when making Summer Sausage? I use the 2x12 prestuck mahogany fibrous casings and they work just fine. I haven’t had any issues with the meat taking the smoke.

]]>https://waltonsdev.nodebb.com/post/2496https://waltonsdev.nodebb.com/post/2496Fri, 23 Nov 2018 20:23:18 GMT