twilliams I have turned out picture perfect products and if you follow a graduated heat schedule and don’t exceed 180-190 degrees and be patient as it takes me 10-12 hours to get larger 73 mm sausage to reach internal temp and follow Jonathons recap you should be able to get the desired results… bottom line is I have turned out many batches with wrinkles and still never have had complaints about the taste or texture
Summer Sausage greasing out
Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
BradJ What you seem to have experienced is called “Fatting Out”. This happens when the fat is not properly bound with the protein so as you cook it the fat renders out of the meat and is pushed towards the outside. It then either gets trapped between the casing and the meat or it drips down. What did you use to mix this, how long did you mix and did you use a binder?