Having issues getting the calgon casing to stick to meat. When you eat it you get a clump of casing left in your mouth. Help please.

twilliams

No i did not was trying to get the good dry wrinked stick so i lower temp and cooked at 120 for another 2 hours .

They looked great , meat stayed together nicely just casing peels off with easy .

I was thinking maybe i didnt mix enough but meat stayed together nicely also stuffed tighter and that helped for sure.

I will try ice bath on next batch THANKS A BUNCH

PapaSop

Thank for I will for sure try the next batch stay safe

twilliams

Thanks yes i will do that on the next batch
Thanks again much appreciated …