Randyman Never more of a true statement has been made. I right with you! Just remember that it is easier to ask for forgiveness than permission…
BTW, just joking, I wouldn’t do that to my wife, she likes eating what I serve so all is okay…
Stuffed in 32 mm smoked collagen casings a couple hours at 130 and put in 170 degree water to finish to an IT of 160. Casings peeled off within 1 minute. ![2_1553798041775_377B7546-DFC7-4FC7-B8BC-E92EB85A458D.jpeg](Uploading 100%) ![1_1553798041765_71CAD234-C739-4E6F-9D14-7BCA37E3D7F9.jpeg](Uploading 100%) ![0_1553798041759_8E651537-1DD6-40B9-92DF-3CBD8919EAF8.jpeg](Uploading 100%)
The sausage in the non edible casings in the tote were fine.
gerry johnson The pics didnt seem to come through even though they cay 100% uploaded but I am sure I can picture it in my mind. Collagen casings will not stand up to hot water, if you are wanting to do the sous vide style of cooking to finish up and you are using collagen casings you should put them in a vac bag…take THAT Parksider !!! Joking obviously!
gerry johnson Couple of thing, if you don’t get good protein extraction the fat will liquify and come to the surface-sounds like what happened. Non edible casings are much stronger actually that’s how we learned to make the 2" ring bologna and just adapted it to the sticks.
I use the 32mm smoked collagen as well I’ve personally never had them break even if the water is a bit warmer. Did you hit them with cold water after to start the cooling process or soak them in ice bath? I usually just run cold water over them for a couple minutes then into the fridge.
Definitely want to see the picture though.
Trying to upload photos again. Cannot find a easy to use app to reduce photo size.
gerry johnson if you are looking for an easy one here is a screenshot of the one I use. And I am not good with electronics at all!
Going to throw a wild card out there, try Morton’s tender quick and leave out the salt and cure. Don’t know what it is but we have experienced that dryness using cure. If someone can explain it by all means please do so!
deplorablenc1 on the topic of resizing photos…on my jerky thread today I needed to resize the photos so I emailed them to myself vip my phone and as I did it asked to resize automatically
deplorablenc1 Been using that same app for last couple of years at work. Works very well and simple. More email and upload friendly. Usually reducing to 40% works well.
gerry johnson I had some people here who are familiar with Andoulie and the main comment was the amount of onions and the salt content. If you want to try this again I would highly recommend Excaliburs Andouille Cajun Seasoning, they have done all the work of figuring out the correct ratios for ingredients. I am not saying there is anything wrong with your recipe but using pre packaged seasoning will give you a more consistent product.
Jonathon appreciate the advise! We usually make sausage with other couples, that way we can fine tune recipes and share the bad with the good.