Im making a batch of summer sausage and jumped The gun on soaking my fibrous casings. They have been soaking in water for approximately an hour and a half and I didn’t know if there would be any adverse side effects for my lack if time management skills.

]]>https://waltonsdev.nodebb.com/topic/925/can-you-oversiak-summer-sausage-casingRSS for NodeThu, 10 Sep 2026 19:41:34 GMTThu, 13 Dec 2018 04:30:55 GMT60Brianzipperdog123 I agree with the ice 🧊 water bath. It makes all the difference in the world.

]]>https://waltonsdev.nodebb.com/post/61912https://waltonsdev.nodebb.com/post/61912Fri, 17 Dec 2021 17:36:50 GMTBrianzipperdog123 I think twilliams is right the ice bath is critical.

]]>https://waltonsdev.nodebb.com/post/61782https://waltonsdev.nodebb.com/post/61782Fri, 17 Dec 2021 00:41:01 GMTBrianzipperdog123 extremely cold ice bath, not just cold water, also soaking in a salt solution before stuffing may help. Have also heard the theory of adding vinegar to your soak water helps. I have not tried that method.

]]>https://waltonsdev.nodebb.com/post/61756https://waltonsdev.nodebb.com/post/61756Thu, 16 Dec 2021 21:47:36 GMTAustin I’ve got a problem with the fiberous casing not separating from the salami cleanly after it has been smoked to 155F. What is the secret solution or method I need to use.

]]>https://waltonsdev.nodebb.com/post/61740https://waltonsdev.nodebb.com/post/61740Thu, 16 Dec 2021 19:36:58 GMTTom 0 you should be fine. I don’t think there will be any issue on an extended soak time for fibrous casings.

]]>https://waltonsdev.nodebb.com/post/2843https://waltonsdev.nodebb.com/post/2843Thu, 13 Dec 2018 04:43:52 GMT