pignout last edited by
I have made pepper stick many times without any problems. Received a box of 19MM SMOKE COLLAGEN CASINGS recently and from that time been having major problems. still in original packaging in my cool dry shop. made beef/ pork and duck/ pork, both had there problems. Came out with the casings so loose they literally fall off th meat. they seem to look ok when coming out of smoker and cool down but after refrigortion its all over. Using same process I always have used…any thoughts?
NDKoze last edited by
Did you put them in an ice bath or some type of rapid cool down after they came out of the smoker?
Did you use any meat binders such as Sure Gel or Soy Protein? I have found that using the Sure Gel really helps my casings stick to the meat and not come loose and at the same times give the sticks a moist consistent mouth feel.
@NDKoze asked the same questions we’d ask first too. If you have any more details on your process about those questions, that’s the best place to start for troubleshooting.
pignout last edited by
There is binder in my recipe. These are the processes I’ve used since this problem arose, some new some the same as always . Ice bath, no ice bath, finish in hot water bath then ice water bath, hot water bath to air dry. In all cases the casings did not adhere to sausage. As you would expect, the pep finished in smoker Shrank more then in pep finished in water bath. The casing on the pep finished in smoker looks like a pair of baggy pants where the hot water bath pep is plump tight fitting but comes off with the bit. this problem was non existent until recently.
I’m going to guess that your smokehouse has no humidity. Do you add a water pan to try and help keep the humidity up?
With a low humidity in the smokehouse, the casings may be drying out too much. And, coupled with what I might guess could be a slightly inadequate meat bind, the meat is not sticking and binding to the casing properly.
So lastly, what is your mixing cycle like, hand mix or meat mixer, and how long do you mix?
In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?