I currently have a batch of 100 sticks of summer sausage hanging in my smokehouse. I’ve been doing this for quite a few years, using my Grandpa’s receipe for old fashioned cured summer sausage. I usually let them hang 6-7 weeks and they are done. This year at the start of week 4, just as the sausages began to firm up, a lot of the casings became loose, not adhering to the meat. I keep air moving through out naturally by opening a vent at the bottom and top of the smokehouse. Recently I added a small fan to help circulate more air. The air temp inside stays relatively stable since it is well insulated. Anyone have any suggestions? A few are developing mold spots between the meat and the loose casings.

glen
Thanks for your input, yes it is white and I guess you could say powdery, I can rub it off thru the casing,
I have wiped sausages down in the past with a vinegar/water solution, but only on the outside of the casings. I’m going to pull some casings off and have a look.

Jonathon ,
What do you mean by a “good mold spray” ?? I don’t think the mold has grown “roots” as I can rub it off thru the loose casing. It may not even be mold, but it is a white residue forming on areas of the sausage, not the whole stick. I use perforated casings, I always have, with no issues. We have had a pretty damp winter here( St. Louis area), humidity may be the cause. Yesterday I set a small space heater in the smokehouse set at 50 degrees , just to dry the air out some, still have the small fan circulating air. I’ll try to get some pictures posted.

Jonathon
Here is a picture of the sausage with loose casing and after removing the casing. The residue wipes off, unsure what it is though. Your thoughts??