<![CDATA[Casing not sticking to the meat.]]>Re: Roll Call (Start Here First)

Using hog middle to make andoullie, after smoking, my casing doesn’t adhere well to the stuffing? What may be the cause?

]]>https://waltonsdev.nodebb.com/topic/920/casing-not-sticking-to-the-meatRSS for NodeThu, 10 Sep 2026 23:37:04 GMTMon, 10 Dec 2018 19:11:14 GMT60<![CDATA[Reply to Casing not sticking to the meat. on Wed, 12 Dec 2018 05:10:16 GMT]]>Alan
Have you tried the spraying yet to see if it even works? because, I have had the same problem with the dark red collagen casings and it would also not adhere to the meat. Now I’m, curious …

]]>https://waltonsdev.nodebb.com/post/2826https://waltonsdev.nodebb.com/post/2826Wed, 12 Dec 2018 05:10:16 GMT<![CDATA[Reply to Casing not sticking to the meat. on Tue, 11 Dec 2018 22:08:48 GMT]]>Alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!

]]>https://waltonsdev.nodebb.com/post/2821https://waltonsdev.nodebb.com/post/2821Tue, 11 Dec 2018 22:08:48 GMT<![CDATA[Reply to Casing not sticking to the meat. on Tue, 11 Dec 2018 21:41:47 GMT]]>Lol, no rice in Andoullie. You are thinking of Boudin.
I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
LaPlace, LA is, The Andoullie Capital of the World!

]]>https://waltonsdev.nodebb.com/post/2819https://waltonsdev.nodebb.com/post/2819Tue, 11 Dec 2018 21:41:47 GMT<![CDATA[Reply to Casing not sticking to the meat. on Mon, 10 Dec 2018 20:16:11 GMT]]>Alan Can you give us your recipe for it? Are you adding Rice? If so, is it parboiled or totally boiled first? Any other additives and your cook method and schedule.

Once I have those I will talk this over with our food scientist and see what he comes up with for an answer!

]]>https://waltonsdev.nodebb.com/post/2803https://waltonsdev.nodebb.com/post/2803Mon, 10 Dec 2018 20:16:11 GMT<![CDATA[Reply to Casing not sticking to the meat. on Mon, 10 Dec 2018 19:17:37 GMT]]>My apologies, I use Beef Middle Casing.

]]>https://waltonsdev.nodebb.com/post/2798https://waltonsdev.nodebb.com/post/2798Mon, 10 Dec 2018 19:17:37 GMT